Salmon with Blood Orange, Kumquat and Olives

Pan-seared salmon with a blood orange juice reduction flavored with caramelized shallots, kumquats and kalamata olives.



1 blood orange
2 salmon fillets
Sea salt
3 tablespoons avocado oil
2 shallots, diced
3 tablespoons butter
4 kalamata olives, quartered lengthwise


Cut one blood orange in half and squeeze both halves to make 1/2 cup juice; set aside.

Using a sharp knife, cut kumquats in half or quarters, lengthwise. Peel and dice the shallots.

Melt two tablespoons of butter in a small saucepan over medium heat. Add shallots and cook, stirring, until translucent, about 5 minutes. Add orange juice and bring to a simmer. Stir in kumquats and olives. Cook until juice has reduced by half, about 5 minutes. Remove from heat and stir in the remaining butter.

While the sauce is simmering, sprinkle fish with sea salt. Heat oil in medium skillet over medium-high heat. Add fish, skin side up, and cook until seared, about 3 minutes. Turn fish over, reduce heat to medium, and continue cooking until fish is opaque and completely cooked through, about 3 minutes. Do not overcook. Transfer fish to a serving dish. Pour sauce over the fish and serve immediately.


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