DOWN-UNDER SALMON WITH CITRUS SAFFRON SAUCE OVER GREENS

Down-Under Salmon With Citrus Saffron Sauce over Greens image

Provided by Chef Kate

Categories Spinach

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

2 (1/2 lb) salmon fillet
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 thread
3/4 teaspoon australian mountain pepper (or Szechwan peppercorns, crushed)
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)

Steps:

For the salmon:
Preheat the oven to 375°F.
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.
Add sugar and stir until the crystals dissolve.
Place the salmon fillets in a shallow baking dish, skin side down.
Pour the fruit juice mixture over the salmon.
Sprinkle the Australian mountain pepper (or Szechwan peppercorns) on top, with a pinch of salt.
Bake for 12 minutes.
For the greens:
Sauté the garlic for one minute on high heat.
Add the greens (either Australian warrigal or American spinach) by handfuls.
Sauté the greens for 8 minutes or until tender.
Serve the salmon on a plate next to the cooked greens, and garnish the greens with chopped Bunya or Macadamia nuts.