Tuesday, January 24, 2012

Salmon Salad with Fennel, Orange, and Mint

Weird and yet good.  Huh.

Salmon Salad with Fennel, Orange, and Mint
Adapted (slightly) from Bon Appetit on Epicurious
Serves 4

1/4 C. Sugar
1/4 C. Rice Vinegar
1/2 t. Anise Extract
4 C. Cold Water
1 1-lb. Salmon Fillet with skin
2 Oranges, peeled and chopped
4 C. Fennel, very thinly sliced (from 2 medium bulbs)
1 C. Mint leaves, chopped
2 T. Olive Oil

Place sugar, vinegar, anise extract, 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.  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.  Add oranges, fennel, mint, and olive oil.  Gently toss to combine.  Season with salt and pepper.

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