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Wednesday, April 30, 2014

SALMON SALAD WITH FENNEL, ORANGE AND MINT - FAYETTEVILLE PILATES AND BARRE - RECIPEDOODLE WEDNESDAY

Bright and lively - this yummy Salmon Salad is also quick and effortless to put together.

SALMON SALAD WITH FENNEL, ORANGE AND MINT


2 tablespoons sugar
1/4 cup unseasoned rice vinegar
2 whole star anise
4 cups cold water
4 pieces of salmon
2 oranges
4 cups very thinly sliced fennel (about 2 medium bulbs)
1 cup fresh mint leaves, sliced
2 tablespoons olive oil

Place sugar, water, vinegar, star anise and cold water in a large deep skillet. Season with salt and pepper. Bring to a boil over high heat, stirring until sugar dissolves. Add salmon pieces, cover skillet and remove from heat. Let stand for 10 minutes. Using a slotted spoon, turn salmon over, cover and let stand until salmon is just opaque in the center, about 5 to 6 minutes longer.
Remove salmon from the liquid and cool. Coarsely flake the salmon, set aside.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using a small sharp knife cut off peel and white pith. Working over a large bowl, cut between the membranes, releasing the segments into a bowl. Repeat with the remaining orange. Add salmon, fennel, mint and olive oil. Gently toss to combine. Season to taste with salt and pepper.
Enjoy!

NOTE: you could add salad greens to this too!

Recipe adapted from Bon Appetit, January 2010
www.bonappetit.com/.../salmon-salad-with-fennel-orange-an...‎

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