1. For the salmon: 2. Preheat the oven to 375°F. 3. 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. 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. Sauté the garlic for one minute on high heat. 11. Add the greens (either Australian warrigal or American spinach) by handfuls. 12. Sauté 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
