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
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.
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.
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.