Salmon with Dukkah, Tomato Chutney and Star Anise Crea

Name: Salmon with Dukkah, Tomato Chutney and Star Anise Crea
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 45 g dukkah (1/2 cup); 4 salmon fillets (150 g); 60 ml olive oil (1/4 cup); 1 leek; 1 carrot; 2 stalks celery; 4 grape leaves; 4 tomatoes; 2 tbsp brown sugar; 1 tbsp tarragon vinegar; 1 cinnamon stick; 125 ml water (1/2 cup); 0.5 tsp salt; 2 star anise; 100 ml water; 250 ml cream; 1 tbsp lemon juice; 1 sprig rosemary; 2 tbsp plain flour

Steamed salmon, leek and carrot, warmed with dukkah and star anise, an Egyptian chutney. It's finished with salmon and.

50 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 25 min · 50 min total
Difficulty: medium

1
Dust top of salmon fillets with dukkah and cover and place in the fridge. 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.
20 min
2
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.
5 min
3
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.
4
Half fill a wok or large saucepan with water and bring to the boil over high heat. 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.
4 min
5
Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
6
Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.