Salmon, Orange and Fennel Salad

Salmon, Orange and Fennel Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Salmon, Orange and Fennel Salad calories by ingredient
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Introduction

Even though this has more fat than one would expect in a salad, it's omega 3 fat, which is so good for you. Even though this has more fat than one would expect in a salad, it's omega 3 fat, which is so good for you.
Number of Servings: 4

Ingredients

    1/4 cup sugar
    1/4 cup unseasoned rice vinegar
    1/4 teaspoon fennel seeds
    4 4-ounce salmon fillets with skin
    2 navel oranges
    4 cups very thinly sliced fennel
    2 tablespoons olive oil

Directions

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.

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