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Salmon Salad with Fennel, Orange, and Mint
- 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:View on Bon Appetit
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