Salmon (or Tofu) and Fennel Salad (In Explore)

To poach salmon:

¼ cup sugar

¼ cup rice vinegar

4 cups water

Salt and pepper

1 lb salmon fillet with skin

 

(I have substituted fried tofu for the salmon, and it was delicious.)

 

In a deep skillet, bring water to a boil. Add sugar, vinegar and seasoning. Add salmon fillets. Cover. Remove from heat and let stand 10 minutes. Turn salmon over and let stand until salmon is not longer pink in center.

Remove the salmon from the liquid. Cool and coarsely flake the salmon.

-4 cups very thinly sliced fennel, sauteed about 10 minutes in 4 Tbsp butter

2 navel oranges: peeled, segments separated, and white pith removed.

Combine salmon, fennel and orange segments.

Season with salt and pepper. Add mint leaves if desired.

 

Done