Cassidy's Salmon With Dukkah, Tomato Chutney And Star Anise Crea

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 45 g dukkah (1/2 cup)
• 4 (150 g) salmon fillets (skinless pin-boned)
• 60 ml olive oil (1/4 cup)
• 1 leek ( part only quartered lengthwise and sliced)
• 1 carrot (cut into 1cm pieces)
• 2 stalks celery (cut into 1cm pieces)
• 4 grape leaves (in brine)
• 4 tomatoes (fine ripened seeds removed and chopped)
• 2 tablespoons brown sugar
• 1 tablespoon tarragon vinegar
• 1 cinnamon stick
• 4 cloves
• 125 ml water (1/2 cup)
• 1/2 teaspoon salt
• 2 star anise
• 100 ml water
• 250 ml cream (pouring type 1 cup)
• 1 tablespoon lemon juice
• 1 sprig rosemary
• 2 tablespoons plain flour

Recipe

• 1 dust top of salmon fillets with dukkah and cover and place in the fridge.
• 2 to make chutney - place tomatoes, onion, sugar, vinegar, cinnamon, cloves, water and salt in a saucepan at medium-high heat and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until thickened.
• 3 meanwhile, heat oil in a large frying pan over medium heat and add leek, carrot and celery and cook, stiring for 5 minutes or until tender.
• 4 star anise cream - to make the star anise cream, place star anise and water in a saucepan over high heat and boil for 5 minutes (this will infuse the water) and then remove star anise and then add cream, lemon juice, rosemary and flour to the infused water and whisk continuously over medium-high heat for 2 minutes or until mixture boils and thickens and the remove from the heat.
• 5 half fill a wok or large saucepan with water and bring to the boil over high heat.
• 6 line a bamboo steamer basket with baking paper and then top with vine leaves and salmon fillets and cover them and steam over the pan of boiling water for 4 minutes or until salmon is just cooked through.
• 7 serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
• 8 divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.