Salmon Salad with Fennel, Orange and Mint

Salmon Salad with Fennel, Orange and Mint

Servers 4-6




Fat 16g

Fibre 5g



¾ cup sugar

¼ cup unseasoned rice vinegar

2 whole star anise (Star shaped seedpods-sold in spice section at speciality food stores and Asian markets)

4 cups cold water

1 1-pound salmon fillets with skin

2 navel oranges

4 cups very thinly sliced fennel

1 cup small fresh mint leaves

2 table spoons olive oil



  1. Place sugar, vinegar, star anise and 4 cups of cold water in a large deep skillet and season with salt and pepper.
  2. Bring to boil over high heat, stirring until sugar dissolves
  3. Add salmon fillets, skin side up, to skillet, cover and remove from heat. Let stand for 10 minutes
  4. Turn salmon over and cover, let stand for 5-6 minutes or until salmon is just opaque in centre.
  5. Remove salmon from liquid and cool.
  6. Coarsely flake salmon into medium bowl, removing bones and skin and set aside
  7. Cut top and bottom ¼ inch off each orange and using small sharp knife cut off peel and white pith.
  8. Working over large bowl, cut between the oranges membranes, releasing the segments into the bowl.
  9. Repeat with remaining orange.
  10. Add salmon, fennel, mint, olive oil and gently toss to combine.
  11. Season with salt and pepper and serve.



If you’d like more info please contact Mike.

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