Crispy Salmon In Vegetable Broth

16 ingredients
1 steps

Ingredients

  • Aioli (makes 1 cup)
  • 1 Small egg yolk (use pasteurized egg)
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup evoo
  • 1/2 cup olive oil
  • 1/4 clove garlic, peeled and smashed into paste
  • 1/2 teaspoon salt
  • Lemon Juice
  • Salmon
  • 3 cups fat-free chicken (or vegetable) broth
  • 8 bulbs baby fennel and leafy tops
  • 4 salmon fillets (about 5 oz each)
  • 2 tablespoon evoo
  • Sea salt and freshly ground black pepper
  • 1/2 cup diced parsnips
  • 1 handful each fresh basil and mint, chopped

Directions

  1. 1
    {"0":"For aioli","1":"Whisk egg and mustard in a bowl. Blend oils. Add garlic, salt and lemon juice to taste. Season with pepper.","3":"For salmon","4":"Bring broth to boil in a large pan; add fennel and cook 4 minuts. Pat salmon with 1\/4 tsp oil per side, season with salt and pepper to taste and place skin side down in a frying pan. Cook on medium heat 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mind and 1 1\/2 tsp aioli sauce."}

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