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- Step 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.
- Step 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.
- Step 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.
Chinese broccoli with sesame and hoisin sauce
If cinnamon sticks are unavailable, use a large pinch of ground cinnamon.
Serves 8 as part of a banquet.
Storage tip: Freeze leftover poaching liquid to re-use later.