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Kitchen Notebook

February 18, 2017

Kumquat Glazed Salmon over Spinach

45 Mins

Prep Time: 40 minutes

Serves 2

  • 1 piece Salmon, defrosted
  • 4 oz. Kumquats, sliced
  • 2 Carrots, julienned
  • 1 bunch Spinach, trimmed and torn
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Honey
  • Salt and Pepper

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.

45 Mins Dinner Fish Kumquats Recipe Salmon Spinach Winter

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45 Mins Dinner Fish Kumquats Recipe Salmon Spinach Winter

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