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Salmon poached in spiced soy broth

  • 0:15 Prep
  • 0:10 Cook
  • 8 Servings


  • 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


  • 1
    Preheat 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.
  • 2
    Place 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.
  • 3
    Transfer 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.

Source: taste.com.au


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