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Down-Under Salmon With Citrus Saffron Sauce over Greens

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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.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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