Down-under Salmon With Citrus Saffron Sauce Over Greens

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 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.