Salmon Salad with Fennel, Orange, and Mint

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


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

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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