4 7-ounce salmon filets, with skin 2 oranges 2 Ruby Red grapefruits 2 lemons 2 limes 1 tablespoon Dijon mustard 1/4 cup chopped chives 4 tablespoons extra virgin olive oil 1 clove garlic, finely chopped Fresh ground pepper and kosher salt
Over a bowl, cut the rind off the citrus fruits, remove segments and leave whole; retain all the juices. Stir mustard into the fruit carefully without breaking segments apart. Add chives and season with pepper. Pour 2 tablespoons of the olive oil over the fish and add garlic. Season with salt and pepper to taste. Add remaining oil to a nonstick pan, and sear salmon skin-side down until the skin is crispy. Flip the salmon over in the pan and bake for approximately 5 minutes in a preheated 350°F oven. Spoon the compote equally onto 4 plates. Place the salmon on top of the compote skin-side up. Drizzle some of the remaining fruit liquid over the salmon. Serve immediately.
