SALMON WITH CITRUS AND SAFFRON

SALMON WITH CITRUS AND SAFFRON image

Categories Fish Bake

Yield 2 people

Number Of Ingredients 17

Down-Under Salmon with Citrus Saffron Sauce over Greens
2 Salmon fillets (½ lb. each)
2T Olive oil
2 Spring onions, thinly sliced
2T Fresh lemon juice
2T Fresh lime juice
6T Fresh orange juice
2 Cloves garlic, minced
1T Fresh native Australian ginger (or ginger available locally), sliced thinly
1t Sugar
1 Pinch, saffron threads
¾ t Australian mountain pepper (or Szechwan peppercorns, crushed)
Greens
2 lbs. Handfuls Australian warrigal greens (or spinach, washed and trimmed)
2T Olive oil
4 Cloves garlic, thinly sliced
¼ C Australian Bunya nuts (or Macadamia nuts), chopped

Steps:

How to Prepare For the salmon: Preheat the oven to 375 degrees. 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.