Salmon Salad with Fennel, Orange, and Mint

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant salmon salad with fennel, orange, and mint is a masterclass in balancing fresh, clean flavours. The salmon is gently poached in a fragrant star anise liquor, ensuring the fish remains succulent and tender before being flaked through a crisp salad. The combination of aromatic fennel and zesty orange segments provides a refreshing crunch that cuts through the richness of the fish, while fresh mint leaves add a bright, herbal finish.

As a heart-healthy option, this dish is naturally rich in omega-3 fatty acids and vitamin C, making it a nutritious choice for a light lunch or a sophisticated starter. It is particularly wonderful during the brighter months when fresh citrus and herbs are at their best. Serve it chilled for a simple yet elegant homemade meal that feels both indulgent and wholesome.

Ingredients for Salmon Salad with Fennel, Orange, and Mint

60 ml socker
60ml unseasoned rice vinegar
2 whole star anise*
950ml cold water
450g salmon fillet with skin
2 navelapelsiner
600g very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 matskedar olivolja

How to make Salmon Salad with Fennel, Orange, and Mint

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.

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