Salmon is a treat at our place, given there are 5 of us, it turns out an expensive meal. Lucky this recipe turned out so yummy that everyone ate it. I have all these types of spices in my pantry, if you don't they are available in small packages, so if you don't use these things very often then you won't have much left over. So here is salmon poached in a spiced soy broth... ENJOY !
Salmon poached in spiced soy broth
250ml (1 cup) chicken stock
250ml (1 cup) dry sherry (or I use Shao Hsing chinese rice wine)
125ml (1/2 cup) soy sauce
85 g (1/3 cup) coarsely chopped palm sugar (in other recipes they have
substitued brown sugar, just not tightly packed)
2 strips orange rind, white pith removed
2 whole star anise
1 cinnamon stick (if unavailable use a large pinch on cinnamon)
1 tsp fennel seeds
4cm piece fresh ginger, thinly sliced
4 skinless slmon fillets, halved
Steamed rice and chinese Broccoli to serve
1. Preheat oven to 180 c. Stir the stock, sherry,soy sauce,sugar,orange rind,star anise,cinnamon stick,fennel seeds and ginger in a saucepan over a medium-low heat until sugar dissolves. Increase heat to medium. Bring to a simmer.
2. Place the salmon, in a single layer, in a large roasting dish. Pour over the stock mixture. Cover tightly with foil. Bake for 6 minutes. Set aside, covered for 5 mintues for medium, or until the salmon is cooked to your liking.
3. Transfer the salmon to a plate. Strain the poaching liquid through a sieve into a jug and reserve. Serve salmon with steamed rice, drizzle over a little reserved poaching liquid.
Recipe from Good Taste magazine Feb 10.
DOWNLOAD THE RECIPE HERE