Salmon Kavourma Recipe

Inspired by Kismet Mediterranean Grill

Time30m

Serves4

Stir-fried salmon in garlic-lemon-butter sauce, along with seasonal vegetables & carrots, drizzled with pomegranate sauce. Cooked and served on a hot iron pan with rice and house salad

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Ingredients

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Main Ingredients

4 pieces Salmon fillets

4 tsp Garlic cloves, minced

2 tbs ReaLemon lemon juice

4 tbs Butter

3 cups Seasonal vegetables (bell peppers, zucchini, broccoli)

2 cups Carrots, sliced

1 tbs Pomegranate sauce

4 cups Cooked rice

4 cups House salad mix

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Salmon

Season the salmon fillets with salt and black pepper. Heat olive oil in a large skillet over medium heat.

Cook the Salmon

Add the salmon fillets to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant, then add the seasonal vegetables and sliced carrots. Cook for about 5-7 minutes until tender.

Add Flavor

Stir in lemon juice and return the salmon to the skillet. Toss everything together gently to combine and heat through.

Serve

In a hot iron pan, serve the salmon and vegetables over a bed of cooked rice. Drizzle with pomegranate sauce and serve alongside house salad.