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Down-under Salmon With Citrus Saffron Sauce Over Greens


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Down-Under Salmon With Citrus Saffron Sauce over Greens

by Chef Kate

25 min 25 min prep

For the Fish

2 (1/2 lb) salmon fillets

2 tablespoons olive oil

2 spring onions, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

6 tablespoons fresh orange juice

2 garlic cloves, minced

1 tablespoon native australian fresh ginger, sliced thinly (or ginger available locally)

1 teaspoon sugar

1/4 teaspoon saffron threads

3/4 teaspoon australian mountain pepper (or Szechwan peppercorns, crushed)

For the Greens

2 lbs australian warrigal greens (or spinach, washed and trimmed)

2 tablespoons olive oil

4 garlic cloves, thinly sliced

1/4 cup australian bunya nuts, chopped (or Macadamia nuts)

1. For the salmon:

2. Preheat the oven to 375°F.

3. Sauté spring onions, garlic and ginger in olive oil on medium-high heat until soft. Add saffron and fruit juices, then cook for 2 minutes on medium heat.

4. Add sugar and stir until the crystals dissolve.

5. Place the salmon fillets in a shallow baking dish, skin side down.

6. Pour the fruit juice mixture over the salmon.

7. Sprinkle the Australian mountain pepper (or Szechwan peppercorns) on top, with a pinch of salt.

8. Bake for 12 minutes.

9. For the greens:

10. Sauté the garlic for one minute on high heat.

11. Add the greens (either Australian warrigal or American spinach) by handfuls.

12. Sauté the greens for 8 minutes or until tender.

13. Serve the salmon on a plate next to the cooked greens, and garnish the greens with chopped Bunya or Macadamia nuts.

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