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.

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Steps

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For the salmon:.

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Preheat the oven to 375f.

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Saut spring onions , garlic and ginger in olive oil on medium-high heat until soft.

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Add saffron and fruit juices , then cook for 2 minutes on medium heat.

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Add sugar and stir until the crystals dissolve.

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Place the salmon fillets in a shallow baking dish , skin side down.

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Pour the fruit juice mixture over the salmon.

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Sprinkle the australian mountain pepper on top , with a pinch of salt.

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Bake for 12 minutes.

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For the greens:.

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Saut the garlic for one minute on high heat.

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Add the greens by handfuls.

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Saut the greens for 8 minutes or until tender.

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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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Ingredients

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salmon fillet, olive oil, spring onions, fresh lemon juice, fresh lime juice, fresh orange juice, garlic cloves, fresh ginger, sugar, saffron thread, pepper, warrigal greens, nuts