I’ve wanted to make a leek soup I had in a small country restaurant ever since returning from a vacation to Ireland in 2001. I came up with this, and even my hubby agrees that it’s perfect. Because it is smooth and contains no ingredients that they find objectionable, my kids will consume it.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- olive oil
- 2 medium onions, halved and sliced
- 1 teaspoon dried marjoram
- salt and freshly ground black pepper to taste
- 2 lemons, sliced
- 5 pods whole star anise pods
- ⅓ cup water
- aluminum foil
- 1 (1 1/2-pound) salmon fillet
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.
- Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.
- Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
- Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 123 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Tried this on a whim for something different. Very easy to make and my husband and I both loved it. Substituted a drop of drop of anise oil since I was out of star anise and it was perfect. Will definitely do this one again.
amazing!
I made this recipe this evening and love it! My husband said it was some of the best salmon he has had. The only change I made was to substitute Chinese Five Spices for the star anise. I used 2 tsp. and it come out perfect. This is a keeper!
This was absolutely delicious. I made it for company whom I knew loved salmon. All four of us loved the mixture of flavors and how moist the salmon was after being baked in a foil packet. My local groocery store did not have whole star anise pods. After a little research online I learned that Chinese star anise and Anise seed come from a different plants, but both contain the same three essential oils and have a very similar licorice taste, though the star anise flavor is more intense. Each of the eight points in a whole star anise pod contains a single glossy seed. Star Anise is used in Chinese cooking Anise seed comes from a flowering plant grown in the Medeterrainian and South West Asia. Anise seed may be substituted in place of a whole star anise pod. Use ¾ teaspoon crushed anise seeds or ½ teaspoon ground anise for each star anise pod. Our local grocery store also did not have ground anise, so I went with crushed Anise seeds. I crushed my own seeds and rounded up to use 4 teaspoons in place of the 5 whole pods. One other change, we bought a 2 pound fillet, but I did not adust other ingredients to match. We will definitely make this again. Sooooo YUMMY and Easy to Clean Up, just fold up the foil and throw away. Thank you for a wonderful recipe.