What a winner! The broth is delicious and the salmon is simple with just the 5-spice powder. We will be having this again. Great flavors and textures.
WOW can only reiterate Peters comments a wonderful explosian of flavours. I served it with steam baby bok chum (separted the stems from the leaves and steamed the stems first for a minute and then added the leaves for a minute, so stems were crispy and leaves were not over wilted) and some steamed rice for a very healthy meal which the 3 of us thoroughly enjoyed. Also due to problems with my zester I just put in two slices of of orange rind fior the broth in place of the finely grated zest and sliced the remaining skin/peel of the orange and sliced and served with the salmon. Thank you katew, made for Make My Recipe tag game.
Wow what an amazing blend of flavours! The local Asian grocer was out of stock of bok choy so I used another Chinese cabbage variety, otherwise stuck with the recipe exactly and we both loved it.