Salmon Salad with Fennel, Orange, and Mint

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


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


Best Wine Deals

See More Deals

Snooth Media Network