Salmon Salad with Fennel, Orange, and Mint

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

Ingredients

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

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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