Recipe Type: Boil, Bon Appetit, Dinner, Fennel, Healthy, High Fiber, Low Cal, Lunch, Mint, Orange, Pescatarian, Salmon, Winter
Ingredients: 1 1-pound salmon fillet with skin, 1 cup small fresh mint leaves, 1/4 cup sugar, 1/4 cup unseasoned rice vinegar, 2 navel oranges, 2 tablespoons olive oil, 2 whole star anise*, 4 cups cold water,4 cups very thinly sliced fennel (from 2 medium bulbs)
Stuffed Chicken Breasts
This information is per serving.
Jamaican Jerk Chicken
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