Butter	tbsp
Yellow Onion
White Wine	ml
Vegetable Broth	ml
Soy Sauce	tbsp
Bay Leaves
Star Anise
Whole Cloves
Ramen Noodles	g
Salmon	g
Panko Bread Crumbs	g
Sesame Seeds	tbsp
Sea Salt
Olive Oil

1. Peel and chop the onions. Place a skillet over medium heat, melt 2 tablespoons butter and add the onions. Cook, stirring occasionally, for about 10 minutes, until softened. Then slowly start adding the wine, until the wine cooks into the onions. Continue to cook for another 10 minutes, until the onions are deeply caramelized. Add remaining butter, and season with salt and pepper.
2. Add the vegetable broth, soy sauce, bay leaf, star anise and cloves. Simmer over low heat for about 10 minutes. Add in the ramen noodles, let them sit for 5 minutes or until they are soft.
3. Preheat the oven to 180 ºC. Prepare the baking sheet with parchment paper.
4. Place the panko and sesame seeds in a shallow bowl. Season with salt. Tap the skinless side of the salmon through the Panko, pressing gently, but make sure to really pound the crumbs in. Place the salmon on the baking sheet, skin down. Drizzle with olive oil and sea salt.
5. Place the salmon in the oven and bake for 15 minutes, until golden brown and cooked through.
6. To serve, divide the noodles between bowls and pour over the soup. Add the salmon on top.

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