Step 1

To begin, using a mandoline on it’s thinnest setting, slice the radishes into nice thin discs.

Step 2

Place radish slices in a bowl and cover with ½ cup of O Yuzu Rice Wine Vinegar and set aside.

Step 3

Remove the salmon from the refrigerator and let come to room temperature.

Step 4

In a small mixing bowl, add in O Orange Blossom Vinegar and the juice of half a clementine or tangerine.

Step 5

Whisk in O Blood Orange Olive Oil until emulsified and season with sea salt to taste. Set aside.

Step 6

Slice the kumquats into thin discs and also set aside.

Step 7

Using a paper towel, pat the salmon very dry. Using a sharp knife, carefully scrape across the skin to remove any excess moisture. You should see dark liquid on the knife. Wipe it off on a paper towel and repeat until the knife is dry.

Step 8

Heat a stainless steel pan over medium-high heat.

Step 9

Salt the fish on both sides and add a little bit of O California Organic Extra Virgin Olive Oil to the pan. Place the salmon skin side down into the pan (always away from you so the oil doesn’t splash) and let it cook 90% on the skin side, about 3 minutes for medium rare and 5 minutes for medium.

Step 10

Flip the salmon over and quickly add the butter to the pan. Baste the salmon with butter for just about 30 seconds. Remove from the pan and place on a plate.

Step 11

Lightly toss the Asian greens with the orange blossom dressing. Remove the radishes from the vinegar and add to the greens along with the kumquats.

Step 12

Plate next to the salmon and garnish with a few edible flowers and crunchy sea salt directly onto the salmon skin.