Down-Under Salmon With Citrus Saffron Sauce Over Gr

Name: Down-Under Salmon With Citrus Saffron Sauce Over Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Fish; 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); 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)

Servings: persons

For the Fish
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)
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 375u00b0F.
3
Saute 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
Saute the garlic for one minute on high heat.
11
Add the greens (either Australian warrigal or American spinach) by handfuls.
12
Saute 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.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Fish, 2 (1/2 lb) salmon fillet, 2 tablespoons olive oil, 2 spring onions, thinly sliced, and more.

Yes, Down-Under Salmon With Citrus Saffron Sauce Over Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Down-Under Salmon With Citrus Saffron Sauce Over Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions