Caramelized Salmon Mignons
This combination of sweet and salty works really well with salmon and star anise.  The salmon will take lots of good strong flavors, so to combine these with a great selection of roasted squash and sweet potatoes is going to thrill your dinner guests.

4 6oz Macknight salmon mignons
2 tsp of olive oil
1 star anise
2 tsp of sea salt flakes
4 tsp muscovado sugar
2 tbsp of dark soy sauce
1 butternut squash
3 sweet potatoes
3 red onions
2 tsp of sea salt flakes
1 tsp of freshly ground black pepper
3 tsp of olive oil

Here's How
Drizzle the olive oil on both sides of the salmon and put to one side.
Peel and chop the butternut squash, sweet potatoes and red onions into evenly sized wedges, so that they all cook at the same time. Drizzle with olive oil and season with salt and pepper. Place the vegetables onto a baking tray and roast for 30 minutes at 180c until they are tender and almost cooked. Meanwhile place the star anise and sea salt flakes into a pestle and mortar and grind to a powder. Add the muscovado sugar and lightly mix together. Finally add the soy sauce and mix to a paste. Spoon half of the mix onto the top of the salmon mignons and place in the oven for 15-20 minutes at 180c until cooked.  Remove the salmon from the oven and drizzle over the remaining dressing.  Finish with lots of freshly chopped flat leaf parsley.