Chinese Five Spice Salmon With Ginger Broth

“From NEXT magazine, Set 2010”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. for broth - place stock, ginger, star anise and zest in saucepan.
  2. Bring to boil, set aside for 20 minutes for flavours to infuse.
  3. Cut salmon into 4 portions.
  4. Season with salt and pepper.
  5. Dust with five spice powder to coat.
  6. Heat a little oil in fry pan.
  7. Add salmon skin side up, cook 3 - 4 minutes to brown.
  8. Turn over and cook 2 minutes more.
  9. Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
  10. Strain broth, reheat, add soy sauce.
  11. Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.

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