Down-Under Salmon With Citrus Saffron Sauce over Greens
photo by Sally S
- Ready In:
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)
For the salmon:
- Preheat the oven to 375°F.
- 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.
- Add sugar and stir until the crystals dissolve.
- Place the salmon fillets in a shallow baking dish, skin side down.
- Pour the fruit juice mixture over the salmon.
- Sprinkle the Australian mountain pepper (or Szechwan peppercorns) on top, with a pinch of salt.
- Bake for 12 minutes.
For the greens:
- Sauté the garlic for one minute on high heat.
- Add the greens (either Australian warrigal or American spinach) by handfuls.
- Sauté the greens for 8 minutes or until tender.
- Serve the salmon on a plate next to the cooked greens, and garnish the greens with chopped Bunya or Macadamia nuts.
Questions & Replies
Got a question? Share it with the community!
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.
I'm not a big fish eater so I scaled this recipe down and made it for my partner - this review is really his. He was worried about the sauce so I seared the salmon and spooned a tablespoon of sauce over it before keeping it warm in the oven. He gives the recipe a two thumbs up ( which means five stars or more!!) An elegant meal and thanks to my friend Honni, I had the Australian mountain pepper berries.
This is an attractive dish for 2 and gets dinner on the table in less than 30 minutes. As for the sauce, I think I would have liked it better if it had been reduced somewhat before pouring over the fish. I wilted the spinach in the hot pan and when it turned bright green I felt that was all that was needed. I did not have macadamia nuts so garnished the dish with thinly sliced almonds.
RECIPE SUBMITTED BY
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>