Three Citrus Relish:
1 pink grapefruit
2 blood oranges
2 tangerines
1 shallot, halved lengthwise and sliced paper thin
1 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey or agave nectar
1 tbsp thinly sliced fresh basil, chives, mint, or parsley
Kosher salt and freshly ground black pepper
Pan-Seared Salmon:
4 salmon fillets (each 6 oz/170g)
1 tbsp canola, grapeseed, or peanut oil
Kosher salt and freshly ground black pepper
For The Relish:
Slice off the tops and bottoms of the grapefruit, blood oranges, and tangerines. Segment the fruit as follows: slice downward, top to bottom, along the curve of the fruit, removing the peel and pith (the white stuff inside the peel) in strips; repeat all around each fruit.
For each citrus fruit, cut out the fruit segments with a sharp knife as follows: carefully slip the knife between the fruit membrane and the segment and gently cut until you reach the middle. Hook under the fruit to gently pop out the segment.
Combine the shallot, oil, vinegar, honey, herbs, and salt and pepper in a non-reactive bowl and toss to evenly coat. Let set at room temperature for at least 15 minutes before serving.
For The Fish:
Heat a large heavy-bottomed pan over high heat. (The pan is heated when you place the fish in and it sizzles loudly.) Liberally season the salmon with oil, salt, and pepper.
Place the fish, skin-side down, in the hot pan and decrease the heat to medium. Do not move the fillets. Cook until well browned and cooked about three-fourths of the way through, about 3 minutes. Turn the fillets and cook until medium-rare (just barely pink in the center), about 3 minutes more. Serve immediately, topped with the relish.