Salmon Salad with Fennel, Orange, and Mint

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


  • ¼ cup unseasoned rice-wine vinegar
  • 2 navel oranges
  • ¼ cup sugar
  • 2 tablespoons olive oil
  • 1 cup small fresh mint leaves
  • 2 whole star anise*
  • 4 cups fennel
  • + 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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