Salmon Salad with Fennel, Orange, and Mint

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

Ingredients

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

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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