Salmon Salad with Fennel, Orange, and Mint

Salmon Salad with Fennel, Orange, and Mint
Photo by James Wojcik


  • 1 cup small fresh mint leaves
  • 4 cups water
  • 2 tablespoons olive oil
  • 2 navel oranges
  • 1 1-pound salmon fillet with skin
  • 4 cups fennel
  • ¼ cup unseasoned rice-wine vinegar
  • + 2 more ingredients
    • ¼ cup sugar
    • 2 whole star anise*

Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet. Season with salt and pepper. Bring to boil over high heat, stirring until sugar dissolves. Add salmon fillet, skin side up, to skillet. Cover skillet and remove from heat. Let stand 10 minutes. Using slotted spoon, tur...

View full recipe at Epicurious


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