Salmon Salad with Fennel, Orange, and Mint

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

Ingredients

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

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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