Crispy Skinned Salmon with Agrodolce Kumquat Compote – Recipe!

Salmon is one food I truly crave and I seek out new ways to prepare it all the time.  I always wanted to try the dry-skillet method, so I created this delicious Crispy Skinned Salmon with Agrodolce Kumquat Compote and gave this simple technique a whirl.

Sautéing fish in a dry skillet seasoned with salt and pepper is all that it takes – no oil, butter or fancy seasoning is required.  I did submerge the filets in salt water for 15 minutes prior to cooking, but that was as advanced as it got.  The results were remarkable and the skin came out blistered and crisp without drying out the interior of the fish.

I thought a sweet and sour compote, like an agrodolce, would add the right balance of tastes to pair with this fatty fish.  Kumquats are a fruit that I like to use raw because the skin is sweet and the interior slightly sour — a perfect balance in an agrodolce.  A little honey, jalapeno, and mint complete this compote, making this citrusy condiment ready to serve over crispy skinned salmon.

This recipe is very simple and you can make the compote, while the fish is cooking.  I do recommend finding fresh kumquats and not substituting other citrus because they have the right tang without overpowering the other ingredients in the bowl.  The juicy sweetness of this fruity compote, alongside a piece of crispy salmon is an absolutely fabulous meal.

*may contain commissioned links

Ingredients

2-4 salmon filets

8 fresh kumquats, seeded and minced + more for plates

1/4 jalapeno, fresh or pickled – minced

1/4 shallot, minced

1 1/2 teaspoon honey, any variety

4 mint leaves, minced

salt & pepper

radishes, sliced – optional

(Serves 2-4)

To Prepare:

1. In a large bowl, add 1/4 cup salt and fill with cold water.  Add filets and let rest for 15 minutes.  Remove filets and pat dry with paper towels.
2. In a non-stick skillet, sprinkle bottom with a big pinch of salt and pepper and place salmon filets skin-side-down in cold pan.  Place skillet over medium-high heat and cook fish for 5-6 minutes, depending upon thickness.
3. Flip over and reduce heat to medium-low.  Cook salmon flesh side down for 5-6 minutes, or until either medium-rare or almost cooked through.
4. While the salmon is cooking, add kumquats, jalapeno, shallots, honey and mint to a bowl, stir.  Add a pinch of salt and stir.  Set aside until fish is done cooking.
5. Place filets on plates and spoon one tablespoon of compote over top.  Serve with sliced radish or additional kumquats, if desired.  Enjoy!