Ingredients

• 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)
• 2 lbs australian warrigal greens (or spinach, washed and trimmed)
• 4 garlic cloves, thinly sliced
• 1/4 cup australian bunya nuts, chopped (or Macadamia nuts)

Instructions

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.