Salmon, Orange and Fennel Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup sugar1/4 cup unseasoned rice vinegar1/4 teaspoon fennel seeds4 4-ounce salmon fillets with skin2 navel oranges4 cups very thinly sliced fennel2 tablespoons olive oil
Place sugar, vinegar, fennel seeds and 4 cups 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 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 cooked, 5-6 minutes longer. Remove salmon from liquid and cool, then coarsely flake into a medium bowl.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on end. Using a sharp knife, cut off peel and white pith. Working over a large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange.
Add salmon, fennel and olive oil. Gently toss to combine. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
Using slotted spoon, turn salmon over; cover and let stand until salmon is just cooked, 5-6 minutes longer. Remove salmon from liquid and cool, then coarsely flake into a medium bowl.
Cut top and bottom 1/4 inch off each orange. Stand 1 orange on end. Using a sharp knife, cut off peel and white pith. Working over a large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange.
Add salmon, fennel and olive oil. Gently toss to combine. Season with salt and pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
Nutritional Info Amount Per Serving
- Calories: 345.4
- Total Fat: 16.3 g
- Cholesterol: 80.5 mg
- Sodium: 124.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 5.8 g
- Protein: 31.1 g
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