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 fillets
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.
Pat the salmon dry with paper towels and season with a pinch of Kosher salt and pepper on each side. In a large sauté pan, heat 2 tablespoons oil over medium-high heat.
Add salmon to heated 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 for a little rainbow flair