Recipe courtesy of Michael Johnston
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23 min
15 min
8 min
4 servings



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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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