Chinese Five Spice Salmon With Ginger Broth

From next magazine, set 2010

For broth - place stock , ginger , star anise and zest in saucepan.

Bring to boil , set aside for 20 minutes for flavours to infuse.

Cut salmon into 4 portions.

Season with salt and pepper.

Dust with five spice powder to coat.

Heat a little oil in fry pan.

Add salmon skin side up , cook 3 - 4 minutes to brown.

Turn over and cook 2 minutes more.

Cut bok choy into half lengthways , cook in boiling , salted water 2 minutes then drain.

Strain broth , reheat , add soy sauce.

Serve by placing bok choy onto base of deep plate , top with salmon and pour over a little hot broth.

chicken stock, fresh ginger, star anise, orange zest, salmon fillets, salt and pepper, five-spice powder, sunflower oil, bok choy, light soy sauce