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

1. 1

   Dust top of salmon fillets with dukkah and cover and place in the fridge.

2. 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. 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. 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. 5

   Half fill a wok or large saucepan with water and bring to the boil over high heat.

6. 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. 7

   Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.

8. 8

   Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.

* Per serving · 4 servings · Values may vary.