Feature Food

Kumquat is a tiny, round or oval-shaped citrus fruit that is about the size of a large cherry.  Kumquat is native to south Asia and the Asia-Pacific.

The fruit is available November to March.  It is best to eat Kumquats that are firm and bright orange in color.  The whole fruit, including the skin, can be eaten raw.  The flesh is tart, but the skin is sweet. Kumquats can be used to make marmalade, jelly, simple syrup and salsa.  Also, Kumquats are ideal to add to salads and desserts and good marinade for poultry, beet, and pork. Kumquat provides calcium, fiber, vitamin A and C, potassium, and magnesium. 
Enjoy this delicious recipe!!

Salmon with Kumquat Salsa and Sautéed Greens
 Yield: 3 serving

3 wild Alaskan salmon fillets, about 1/3 pound each

5 ounces kumquats, thinly sliced and seeds removed
½ small shallot, finely chopped
Pinch of ground cayenne pepper
Zest and juice of 1 lime
¼ cup extra-virgin olive oil
1/3 cup cilantro leaves, roughly chopped
3 cups hearty greens such as kale, chard, or spinach
Kosher salt and freshly ground black pepper

Season both sides of each salmon fillet with a pinch of salt and a few grinds of black pepper.

Salsa:  In a small bowl, combine the sliced kumquats, shallot, cayenne, lime zest, lime juice, 2 tablespoons olive oil, cilantro, and ¼ teaspoon salt. Stir well. Taste for seasoning and add another pinch of salt or teaspoon of olive oil, if needed.

Heat a cast-iron skillet over medium-high heat for 2 minutes. Swirl in the remaining 2 tablespoons olive oil, and then allow the oil to heat up for about 30 seconds. Carefully place the fish into the skillet, skin-side down, and cook for 3 minutes. It is tempting to nudge the fillets around and peek underneath them, but resist this urge so that the skin can crisp while the fillets cook.

Flip the fish and cook for another 1 - 4 minutes, depending on the thickness of each fillet.

Transfer the fish to a plate.

Add the greens to the skillet and sauté, stirring occasionally, until the leaves are bright green and tender, about 2 minutes.

To serve, spoon some of the kumquat salsa over the fish and sautéed greens.

Source: http://www.kcet.org/living/food/the-public-kitchen/local-and-seasonal-recipe-salmon-with-kumquat-salsa-and-sauteed-greens.html