Salmon Salad with Fennel, Orange, and Mint

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


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

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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