Kumquat-glazed Salmon and Moroccan
Rainbow Carrot Salad

Serving Size

4

Prep Time

10 min

Cook Time

30 min

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Serving Size

4

Prep Time

10 min

Cook Time

30 min

Ingredients

  • 4 oz kumquats, seeded and thinly sliced

  • 1 lemon, zested and half the juice reserved 2 tablespoons sugar

  • 1 tablespoon rice vinegar

  • 1 cup water

  • 4 6-oz salmon filets

  • 2 tablespoon olive oil

  • Kosher salt and pepper, to taste

Kumquats

Cooking Steps

  1. 1

    In a small pot, combine the kumquats, sugar, lemon zest, rice vinegar and 1 cup of water and heat to boiling on medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and reduced in volume. Remove from heat and stir in the juice of half the lemon. Set aside.

  2. 2

    In a large sauté pan over medium-high, heat 2 Tbsp. oil until hot. Pat the salmon dry with paper towels and season with a pinch of Kosher salt and pepper on each side.

  3. 3

    Add salmon to pan, skin side down. Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using a fish spatula, carefully turn fillets over; sear 1 minute or until internal temperature reads 135 degrees Fahrenheit. Transfer to a plate, and top with the Kumquat compote. Serve with Moroccan Carrot Salad on the side.

Where to Buy Frieda’s

Where to Buy Frieda’s

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Frieda's Kumquat-Glazed Salmon and Rainbow Carrot Salad