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Monday, March 26 2018

One person meals does all the cooking for the colorful kumquat salad (the sweet-sour fruit is in season from winter until midspring) and the seared salmon. This fresh protein-rich dinner calls for just 35 minutes of hands-on time and is perfect for gluten free dinners.

INGREDIENTS
2 1/2 - cups kumquats, halved
2 - tablespoons sea salt
4 - 6 ounces fresh salmon fillets, skin on
1 - large navel orange
2 - cups water
5 - tablespoons extra-virgin olive oil, divided
1/2 - 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
1/4 - cup fresh basil leaves, thinly sliced
1/2- head radicchio, shredded


DIRECTIONS
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 saucelike consistency. Remove from heat. Stir in half the basil.
Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.


NUTRITION FACTS (Pan-Seared Salmon with Kumquats)
Per serving: 621 kcal , 41 g fat (7 g sat. fat , 10 g polyunsaturated fat , 18 g monounsaturated fat ), 94 mg chol. , 865 mg sodium , 20 g carb. , 6 g fiber , 12 g sugar , 37 g pro.

Posted by: AT 11:09 am   |  Permalink   |  Email