This recipe is featured in the "Orange Crush" story I did for Better Homes & Gardens. Who says cold-weather dinner recipes have to be casseroles or stews? Kumquats—sour, citruslike fruits—peak November through March. Once caramelized, they showcase their often-hidden natural sugars and give this colorful supper pops of gold. This seafood recipe is easy enough for a weeknight and showy enough for a dinner party all at once!
- 2 ½ cups kumquats, halved
- 2 tablespoons sea salt
- 46 ounces fresh salmon fillets, skin on
- 1 large navel orange
- 2 cups water
- 5 tablespoons extra-virgin olive oil, divided
- ½ cup thinly sliced shallots
- Sea salt
- Freshly ground black pepper
- 2 teaspoons grated fresh horseradish or prepared horseradish
- 2 teaspoons packed brown sugar
- 2/3 cup dry white wine
- ¼ cup fresh basil leaves, thinly sliced
- ½ head radicchio, shredded
- In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.
- Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.
- In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.
- Remove salmon from brine; pat dry. Season with salt and black pepper.
- In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) 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 tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.
- Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a sauce-like consistency. Remove from heat. Stir in half the basil.
- Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.