Pan-fried salmon on kale, sweet potato and pomegranate
Recipe type: Entree
Cuisine: Norwegian
Prep time: 
Cook time: 
Total time: 
Serves: 2
This simple recipe for salmon on a colourful bed of kale, sweet potato & pomeranate is not only packed with flavour, but also with bone-friendly nutrients.
  • 2 orange sweet potatoes
  • 2 cups young kale leaves
  • ½ cup pomegranate arils
  • olive oil
  • sea salt
  • 2 salmon fillets
  • a knob of butter
  1. Pre-heat the oven to 200C.  Peel the sweet potatoes and cut into batons. Toss the batons in enough olive oil to coat lightly and place in a single layer on a baking sheet. Roast for about 30 mins until tender. I usually turn on the grill at the end to caramelise them a bit.
  2. In the meantime, rinse and dry your kale leaves.  Heat a little olive oil in a large frying pan an add the kale.  Sautée while stirring continuously until the leaves begin to soften slightly, then remove from the heat.  Keep warm and add a bit of butter to melt over the kale.
  3. Pat the salmon fillets dry and salt the skin side. Heat the knob of butter in a non-stick pan and when it is bubbling, add the salmon fillets, skin side down.  I press down on them using an egg-lifter or my hands for the first 30 seconds or so after they hit the pan - a trick I learnt from a French chef to keep them from curling up. Fry until the pale cooked colour extends about halfway through the fillets, then turn over, press down firmly, and turn the heat off but leave the pan on the stove.
  4. Divide the kale between two bowls or plates and top each plate with half the sweet potato fries and half the pomegranate arils.  Top each plate with a salmon fillet and serve immediately with a glass of white wine.
  5. NOTE: to make the recipe dairy-free, use olive oil instead of butter.
Recipe by Cooksister | Food, Travel, Photography at