Photo: Anna Pelzer
Salmon Salad with Fennel, Orange, and Mint
9 ingredients
Makes 4 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
468
Calories
22g
Protein
27g
Fat
34g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Star Anise | not in our table | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup sugar
- 1/4 cup unseasoned rice vinegar
- 2 whole star anise*
- 4 cups cold water
- 1 1-pound salmon fillet with skin
- 2 navel oranges
- 4 cups very thinly sliced fennel (from 2 medium bulbs)
- 1 cup small fresh mint leaves
- 2 tablespoons olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes