Chili Kumquat Salmon with Pickled Kumquat & Kale Salad

5 from 9 votes

Chili Kumquat Salmon with Pickled Kumquat & Kale Salad

This chili kumquat salmon with pickled kumquat & kale salad is exactly what you need to inject some excitement into your dinner game. It's over-the-top delicious, quick, and different from the usual weeknight fare.

Prep Time20

Cook Time20

Total Time40

Course: Main, Main Course

Cuisine: American

Servings:

Calories: 514kcal

Author: Candice Walker

Ingredients

Chili Kumquat Salmon

1.5 lbs. coho salmon filet
2 oz. kumquats very thinly sliced
¼ cup honey
8 cloves garlic minced
2 tsp red pepper flakes

Quick Pickled Kumquat & Kale Salad

1 bunch lacinato kale chopped
2 carrots julienne
2 oz. kumquats sliced into quarter-inch thick chunks
¼ cup rice vinegar
2 tbsp brown sugar
¼ cup shelled pistachios
2 tbsp avocado oil
salt & pepper

US Customary - Metric

Instructions

Preheat your oven to 350F.
If you'd like, cut your salmon into 4 steaks, each ~3" wide. The benefit to cutting the salmon now is that it cooks faster. If you choose to leave it whole, it will take ~5 minutes longer to cook.
Place your salmon on a baking sheet. (Line with foil for easy clean up.) Spread the honey over the salmon. Sprinkle the minced garlic over the honey, sprinkle with the red pepper flakes, and top with the thinly sliced kumquats.
Place the fish in the oven. Cook 15-20 minutes if cut into steaks, 20-25 minutes if cooking the filet whole.
In the meantime, add the thicker sliced kumquats to a saucepan. Cover with 1-inch of water. Bring to boil, and simmer for 10 minutes.
Drain the kumquats. Place the drained kumquats in a bowl with the rice vinegar and brown sugar. Mix well and let the sugar dissolve. Add the olive oil. Season with salt and pepper.
Add your kale and carrots to your serving bowl. Pour over the pickled kumquats & their pickling liquid. Mix well. Add your pistachios. Set aside until ready to serve.
Serve your salmon on top of the salad, and serve both immediately. Enjoy!

Nutrition