Salmon With Citrus And Saffron Recipes

Steps:

• Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
• Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
• Microwave on high for 3 minutes.
• WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
• Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
• Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
• Rub olive oil over the salmon and sprinkle with pepper.
• Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
• Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.

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:

• How to Prepare For the salmon: Preheat the oven to 375 degrees. 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 broiler. Line a baking sheet with foil and place in broiler.
• In small saucepan, over medium-high heat, combine cranberry juice concentrate, cherry preserves, and balsamic vinegar. Simmer until preserves melt, about 2 to 3 minutes. Remove from heat and set aside.
• Meanwhile, season each salmon fillet with 1 teaspoon citrus herb seasoning. Remove the baking sheet from broil and spray with nonstick cooking spray. Place fillets skin side down on baking sheet. Broil for 6 minutes. Spoon glaze over each fillet, top each with an orange slice and broil for another 2 minutes.
• Serve glazed salmon fillets hot garnished with almonds.
• In a medium saucepan, heat chicken stock over medium-high heat to a simmer. Add, rice, salt, pepper and saffron.
• Bring to a boil. Stir in cherries. Cover and turn heat to low. Cook for 5 to 7 minutes until liquid is absorbed.
• Fluff with fork to distribute saffron and cherries. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).