Salmon Salad with Fennel, Orange, and Mint

Name: Salmon Salad with Fennel, Orange, and Mint
Yield: 4 main-course
Ingredients: 1/4 cup sugar; 1/4 cup unseasoned rice vinegar; 2 whole star anise; 4 cups cold water; 1 1-pound salmon fillet with skin; 2 navel oranges; 4 cups very thinly sliced fennel (from 2 medium bulbs); 1 cup small fresh mint leaves; 2 tablespoons olive oil

By Ross Dobson

November 17, 2009

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You can add some arugula or spinach to this salmon salad for an extra hit of crunch and color.

Recipe notes