Salmon Salad with Fennel, Orange, & Mint

Fennel is a spice, herbal in nature, that pairs beautifully with Pinot Noir. Throw into the mix some salmon, orange, and mint and you can enjoy the artistry of flavors with either our lighter bodied Zero New Oak Pinot Noir or with our full-bodied Semillon white wine. The dish is simple to prepare and can be added over butter lettuce or arugula if desired. We found this recipe from Bon Appetit and really enjoy it as a main course around the fall and winter holidays, or to contribute as a side to Thanksgiving and Christmas meals as a side. 


¼ c sugar

¼ c unseasoned rice vinegar

2 whole star anise (star-shaped seedpods found in the spice &/or Asian section)

4 cups cold water

2 navel oranges

4 c very thinly sliced fennel (from 2 medium bulbs)

1 c small fresh mint leaves

2 tbsp extra virgin olive oil

Optional: Homemade Crushed Fennel Seed Crackers

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Step 1: Place sugar, vinegar, star anise, and 4 c cold water into a large deep skillet. Season with salt and pepper and bring to boil over high heat, stirring until the sugar is dissolved.

Step 2: Add salmon filet, skin side up and cover. Remove from heat and let stand 10 minutes. Then, turn salmon over and cover until the salmon is just opaque in the center, 5 to 6 mins. Remove salmon from the liquid and cool. Coarsely flake salmon into a medium bowl and remove the bones and skin; set aside.

Step 3: Cut top and bottom ¼ inch off of the two oranges. Stand 1 orange on 1 flat end and using a paring knife, cut off the peel and white pith. Working over a large bowl, cut between the membranes and release the segments into the bowl. Repeat for the second orange. 

Step 4: Add salmon, fennel, mint, and olive oil to the bowl. Gently toss to combine and season with salt & pepper. We recommend you serve this salad with homemade fennel seed crackers. Pair with Foursight Zero New Oak or Semillon. 


original recipe source:
Photo credit: Courtney DeGraff