4 ea. Sliced kumquats from Coosemans 

8 oz. Fresh Salmon fillet

¼ cup of rough chopped pecans

1 tbsp. light brown sugar

2 tbsp. local honey

Sea salt and black pepper to taste

1 Meyer lemon wedge 

Pre-set oven to convection at 390 and lightly grease a sheet tray or oven safe skillet. 

Season salmon with sea salt and pepper.

Mix together in a bowl sliced kumquats, pecans, brown sugar, and honey. Gently mix together until ingredients bind together.

Layer evenly  across the top of the salmon fillet, and roast in the oven until the kumquat mixture becomes caramelized ( keep an eye on it, not to burn the pecans).

Finish with a fresh squeezed Meyer lemon wedge.