Salmon Salad with Fennel, Orange, and Mint
Salmon Salad with Fennel, Orange, and Mint is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place sugar, vinegar, star anise, and 4 cups cold water in large deep skillet.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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, turn salmon over; cover and let stand until salmon is just opaque in center, 5 to 6 minutes longer.
Remove salmon from liquid and cool.
Coarsely flake salmon into medium bowl, removing bones and skin; set aside.
Cut top and bottom 1/4 inch off each orange.
Stand 1 orange on 1 flat end.
Using small sharp knife, cut off peel and white pith.
Working over large bowl, cut between membranes, releasing segments into bowl.
Repeat with remaining orange.
Add salmon, fennel, mint, and olive oil.
Gently toss to combine.
Season with salt and pepper.
Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.