Down-Under Salmon With Citrus Saffron Sauce over Greens |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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According to the Black Swan Winery, in Australian cuisine, seafood is a constant. Here, the saffron adds a bit of drama to this delicately sweet salmon, while the crunch of chopped nuts contrasts marvelously with the soft-cooked greens. Ingredients:
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) |
Directions:
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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