Down-Under Salmon With Citrus Saffron Sauce Over Greens

• 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 375u0b0F.
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.

salmon fillet, olive oil, spring onions, lemon juice, lime juice, orange juice, garlic, native australian, sugar, saffron thread, australian mountain pepper, australian, olive oil, garlic, australian bunya nuts

Taken from www.food.com/recipe/down-under-salmon-with-citrus-saffron-sauce-over-greens-141982 (may not work)