Gurrami’s Recipes



  • 6 salmon filets
  • 30 g of butter
  • 1/2 teaspoon of coarsely ground black pepper
  • 1 cup of crushed kumquats with syrup
  • 1 container (250cc) of low fat sweet cream
  • 1 tsp lemon juice
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of cherry brandy
  • 1 teaspoon of dry thyme
  • 1 tablespoon toasted sesame seeds
  • Sesame oil


  1. Place the kumquats, vinegar and brandy in a pot and cook until thickened.

    While the sauce is thickening:

  2. Melt the butter in a frying pan and add the salmon seasoned with the black pepper, closing it on both sides.
  3. Just before the sauce is ready, add the cream and continue cooking for a minute or two.
  4. Add the sauce to the fish and continue cooking for another 5 minutes on low heat.
  5. Remove from the fire and sprinkle with toasted sesame seeds and a little sesame oil.
Dror Varshavski photography

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