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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Thai hot-sour soup paste — instant tom yum goong base
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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
Thai hot-sour soup paste — instant tom yum goong base
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Preheat oven to 325°F. Heat oil in large nonstick skillet over medium heat. Add salmon, skin side down; cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking sheet. Place in oven; cook until just opaque in center, about 8 minutes. Meanwhile, heat same skillet over medium heat. Add onion and next 3 ingredients; saute until onion is golden, about 5 minutes. Stir in tomatoes, soy sauce, and sugar. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3 minutes. Divide salmon among 4 plates and top with tomato sauce.