Salmon Salad with Fennel, Orange, and Mint

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


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