Down Under Salmon With Citrus Saffron Sauce Over Greens Recipes

Steps:

• 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.

Steps:

• Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
• While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
• In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
• Drizzle glaze over salmon fillets and serve with citrus green beans.

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.