Ingredients for Salmon Salad with Fennel, Orange, and Mint

• 60ml zucchero

• 60ml aceto di riso non condito

• 2 anice stellato interi*

• 950ml cold water

• 450g salmon fillet with skin

• 2 arance navel

• 600g very thinly sliced fennel (from 2 medium bulbs)

• 1 cup small fresh mint leaves

• 2 cucchiai di olio d'oliva

Place sugar, vinegar, star anise, and 950ml 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 bones and 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.

Star-shaped seedpods; sold in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Avvertenza

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