- 250ml (1 cup) Massel chicken style liquid stock
- 250ml (1 cup) dry sherry
- 125ml (1/2 cup) soy sauce
- 85g (1/3 cup) coarsely chopped palm sugar
- 2 strips orange rind, white pith removed
- 2 whole star anise
- 1 cinnamon stick (see note)
- 1 teaspoon fennel seeds
- 4cm-piece fresh ginger, thinly sliced
- 4 (about 200g each) skinless salmon fillets, halved
- Steamed white rice, to serve
- Step 1Preheat 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 medium-low heat until sugar dissolves. Increase heat to medium. Bring to a simmer.
- Step 2Place the salmon, in a single layer, in a large roasting dish. Pour over the sherry mixture. Cover tightly with foil. Bake for 6 minutes. Set aside, covered, for 5 minutes for medium or until the salmon is cooked to your liking.
- Step 3Transfer 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.
- High protein
- Low carb
- Low kilojoule
- Lower gi
If cinnamon sticks are unavailable, use a large pinch of ground cinnamon.
Serves 8 as part of a banquet.
Storage tip: Freeze leftover poaching liquid to re-use later.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste