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The flavors didn't quite come together for me. There were too many things going on that almost meshed, but not quite. Probably there needs to be quite a bit of tasting of the sauce, especially to balance the acidity and sweetness of fruit juices. The variety in textures is very nice.I like the technique of briefly cooking the ginger slices. They were soft enough to eat comfortably, not woody, and added a little flavor surprise.

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realbirdlady February 07, 2009

Very easy to cook with fresh ingredients.... the juice was quite rich but after a few mouthfuls I was used to it and thoroughly enjoyed it! Great idea to put the crushed macadamia nuts on the greens.

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Sally S May 30, 2007

I'm not a big fish eater so I scaled this recipe down and made it for my partner - this review is really his. He was worried about the sauce so I seared the salmon and spooned a tablespoon of sauce over it before keeping it warm in the oven. He gives the recipe a two thumbs up ( which means five stars or more!!) An elegant meal and thanks to my friend Honni, I had the Australian mountain pepper berries.

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Fairy Nuff July 15, 2006

Wordeful and elegant dish. Its the perfect choise for a special dinner. I used spinach, ground ginger ans Greek saffron threads and plain simple peppercorns. I had some macadamia nuts that I managed not to eat already and garnished my dishes. Wow, so special!

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katia July 11, 2006

This is an attractive dish for 2 and gets dinner on the table in less than 30 minutes. As for the sauce, I think I would have liked it better if it had been reduced somewhat before pouring over the fish. I wilted the spinach in the hot pan and when it turned bright green I felt that was all that was needed. I did not have macadamia nuts so garnished the dish with thinly sliced almonds.

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PaulaG December 12, 2005
Down-Under Salmon With Citrus Saffron Sauce over Greens