Cassidy's Salmon With Dukkah, Tomato Chutney and Star Anise Cream

Step 1: Dust top of salmon fillets with dukkah and cover and place in the fridge.

Step 2: 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.

Step 3: 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.

Step 4: 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 then remove from the heat.

Step 5: Half fill a wok or large saucepan with water and bring to the boil over high heat.

Step 6: 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.

Step 7: Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.

Step 8: Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.