Ingredients
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2 (1/2 lb) salmon fillet
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2 tablespoons olive oil
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2 spring onions, thinly sliced
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2 tablespoons fresh lemon juice
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2 tablespoons fresh lime juice
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6 tablespoons fresh orange juice
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2 garlic cloves, minced
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1 tablespoon native australian fresh ginger, sliced thinly (or ginger available locally)
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1 teaspoon sugar
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1/4 teaspoon saffron thread
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3/4 teaspoon australian mountain pepper (or Szechwan peppercorns, crushed)
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2 lbs australian warrigal greens (or spinach, washed and trimmed)
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2 tablespoons olive oil
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Instructions
- 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.