Recipes

Preheat the oven to 350 degrees. In a large sauté pan over a medium flame, heat 1 Tbsp. oil until hot. Pat the salmon dry with paper towels and season with a pinch of salt on each side. With a sharp knife, make shallow cuts across the width of the skin about 1" apart from each other. Place in the pan skin side down. Cook without moving until a golden brown crust has formed along the edges, about 10-12 minutes. Gently remove to an ovenproof dish, skin side up. In the same sauté pan, add the kumquats, carrots and honey along with 2 Tbsp. water. Season with a pinch of salt and pepper and stir until bubbly, about 3 minutes. Top the salmon with the glazed kumquats and carrots and place in the oven until completely cooked through, about 12 minutes.

Meanwhile, in a separate sauté pan over a medium flame, heat the remaining oil. Add the spinach along with a pinch of salt and stir until wilted and tender, about 6-8 minutes. If necessary, add a few drops of water. Divide the spinach between 2 plates. Remove the salmon from the oven and carefully cut in half. Place atop the spinach and cover with the kumquat and carrot sauce. Season with salt and pepper to taste.