Down-Under Salmon With Citrus Saffron Sauce over Greens

READY IN: 25mins
Recipe by Chef Kate

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.

Top Review by realbirdlady

The flavors didn't quite come together for me. There were too many things going on that almost meshed, but not quite. Probably there needs to be quite a bit of tasting of the sauce, especially to balance the acidity and sweetness of fruit juices. The variety in textures is very nice.I like the technique of briefly cooking the ginger slices. They were soft enough to eat comfortably, not woody, and added a little flavor surprise.

Ingredients Nutrition


  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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