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Salmon Salad With Fennel, Orange And Mint

Nutrition per serving    (USDA % daily values)
CAL
956
FAT
126%
CHOL
88%
SOD
148%

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Ingredients for 4 servings

1/4 cup sugar

1/4 cup unseasoned rice vinegar

2 x whole star anise

4 cup cold water

1 x 1-pound salmon fillet with skin

2 x navel oranges

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

1 cup small fresh mint leaves

2 tbsp olive oil

6 cup arugula salad mix

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