- Prep Time: 5 minutes
- Cook Time: 20 minutes
Salmon Salad with Fennel, Orange, and Mint
Welcome the warmer months in with this light lunch dish. Our salmon salad with fennel, orange, and mint will appeal to salmon lovers and healthy eaters alike. This dish can be packaged and consumed as a takeaway meal, alternatively it will present beautifully plated as a dine in option. A great menu addition for larger cafes, bistros, pubs and hotels. It is important to use salmon with skin on - we use Pacific West's Atlantic salmon portions. They are consistently of high quality with every order. This recipe is a light lunch serving 4.
Recipe and image courtesy bon appetit
For the salmon salad with fennel, orange, and mint
Place sugar, vinegar, star anise, 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, 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 opaque in centre (5 to 6 minutes longer) Remove salmon from liquid and cool. Coarsely flake salmon into medium bowl, removing skin, set aside. Cut top and bottom 1/4 inch off each orange. Stand 1 orange on 1 flat end. Using small sharp knife, cut off peel and white pith. Working over large bowl, cut between membranes, releasing segments into bowl. Repeat with remaining orange. Add salmon, fennel, mint, and olive oil. Gently toss to combine. Season with salt and pepper.
For our salmon salad with fennel, orange, and mint we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.Add to Favourites