Appetizers / Soups / Salads

Salmon, Orange and Fennel Salad is for Lunch.

Salmon, Orange and Fennel Salad takes 15 minutes to prepare.

Salmon, Orange and Fennel Salad takes 15 minutes to cook.

Salmon, Orange and Fennel Salad makes 4 servings.

The ingredients for Salmon, Orange and Fennel Salad are:

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

Here is how you make Salmon, Orange and Fennel Salad:

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: 4Recipe submitted by SparkPeople user WAZAROO.

The nutritional information for Salmon, Orange and Fennel Salad is:

• 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