Salmon Salad with Fennel, Orange, and Mint

Name: Salmon Salad with Fennel, Orange, and Mint
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters very thinly sliced fennel (from 2 medium bulbs); 237 milliliters fresh mint leaves; 2 navel oranges; 2 Tbsps olive oil; 454 grams salmon fillet with skin; 59 milliliters sugar; 59 milliliters unseasoned rice vinegar; 946 milliliters cold water; 2 whole star anise

You can never have too many main course recipes, so give Salmon Salad with Fennel, Orange, and Mint a try. This recipe makes 4 servings with 345 calories, 25g of protein, and 15g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of fennel, star anise, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert.

Instructions

Place sugar, vinegar, star anise, and 4 cupscold water in large deep skillet. Seasonwith salt and pepper. Bring to boil over highheat, stirring until sugar dissolves.

Ingredients you will need

Salt And Pepper

Star Anise

Vinegar

Sugar

Water

Equipment you will use

Frying Pan

Addsalmon fillet, skin side up, to skillet. Coverskillet and remove from heat.

Equipment you will use

Frying Pan

Let stand 10minutes. Using slotted spoon, turn salmonover; cover and let stand until salmonis just opaque in center, 5 to 6 minuteslonger.

Equipment you will use

Slotted Spoon

Remove salmon from liquid and cool.Coarsely flake salmon into medium bowl,removing bones and skin; set aside.

Ingredients you will need

Salmon

Equipment you will use

Bowl

Cut top and bottom 1/4 inch off eachorange. Stand 1 orange on 1 flat end. Usingsmall sharp knife, cut off peel and whitepith. Working over large bowl, cut betweenmembranes, releasing segments into bowl.Repeat with remaining orange.

Ingredients you will need

Orange

Equipment you will use

Knife

Bowl

Add salmon,fennel, mint, and olive oil. Gently toss tocombine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Salmon

Mint

* Star-shaped seedpods; sold in the spicesection of some supermarkets and at specialtyfoods stores and Asian markets.

Bon Appétit

Equipment

Ingredients

Servings:

946milliliters

very thinly sliced fennel (from 2 medium bulbs)237milliliters

fresh mint leaves 2

navel oranges 2Tbsps

olive oil 454grams

salmon fillet with skin 59milliliters

sugar 59milliliters

unseasoned rice vinegar 946milliliters

cold water 2

whole star anise

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.