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1
Dust top of salmon fillets with dukkah and cover and place in the fridge.
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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.
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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.
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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.
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5
Half fill a wok or large saucepan with water and bring to the boil over high heat.
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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.
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7
Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
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8
Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.
