- 2 (15-ounce) bottles low sodium soy sauce
- 3/4 cup dark brown sugar
- 2 tablespoons minced fresh ginger
- Small handful of whole star anise
- 1 1/2 to 2 pounds salmon illet - thick end (cut into 4 pieces when ready to cook)
- Chive stems or sliced scallion stems, for garnish
In a 12-inch saute pan with lid combine soy, brown sugar, ginger and star anise. Bring to boil and reduce heat to low simmer. When at very gentle simmer, add the salmon skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6 to 8 minutes (no more than 8, fillets should be medium rare in center. Remove fillets and keep warm. Bring liquid to boil and reduce to half (should be light and syrupy). Spoon some sauce on plate and put a fillet on top. Drizzle a little sauce on fillets, garnish with chives or scallions.
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