mrmoshe Posted October 29, 2006 Share Posted October 29, 2006 Down-Under Salmon With Citrus Saffron Sauce over Greens by Chef Kate 25 min 25 min prep For the Fish 2 (1/2 lb) salmon fillets 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 threads 3/4 teaspoon australian mountain pepper (or Szechwan peppercorns, crushed) For the Greens 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) 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. Link to comment Share on other sites More sharing options...
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