This recipe is featured in the "Orange Crush" story I did for Better Homes & Gardens. But for summer, I like to make it with sun-ripe cherry tomatoes. They make a fantastically simple pan sauce. This seafood recipe is easy enough for a weeknight and showy enough for a dinner party all at once.

SERVING SIZE: 4 PREP TIME: 15 mins TOTAL TIME: 50 min

Ingredients

• 2 ½ cups cherry tomatoes, halved

• 2 tablespoons sea salt

• 46 ounces fresh salmon fillets, skin on

• 1 large navel orange

• 2 cups water

• 5 tablespoons extra-virgin olive oil, divided

• ½ cup thinly sliced shallots

• Sea salt

• Freshly ground black pepper

• 2 teaspoons grated fresh horseradish or prepared horseradish

• 2 teaspoons packed brown sugar

• 2/3 cup dry white wine

• ¼ cup fresh basil leaves, thinly sliced

• ½ head radicchio, shredded

Directions

1. In a medium bowl sprinkle cherry tomatoes with 1 Tbsp. of the salt. Set aside.

2. Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.

3. In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.

4. Remove salmon from brine; pat dry. Season with salt and black pepper.

5. In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.

6. Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a sauce-like consistency. Remove from heat. Stir in half the basil.

7. Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.

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