Crispy Salmon in Vegetable Broth
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 small egg
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 cup olive oil
- 1⁄2 cup olive oil
- 1⁄4 garlic clove (peeled & smashed into paste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon lemon juice
- 3 cups chicken broth
- 8 fennel bulbs (with leafy tops)
- 20 ounces salmon (5 oz for each person)
- 2 teaspoons olive oil
- 1⁄2 cup minced cauliflower
- 1 bunch fresh basil
- 1 bunch of fresh mint
- salt and pepper, to taste
directions
- Aioli: Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
- Salmon: Bring broth to boil in a large pan; add fennel and cook 4 minutes. 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 cauliflower to broth and cook 2 minutes.
- Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1 1/2 tsp aioli sauce.
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RECIPE SUBMITTED BY
Love Food but restrict my eating to ONLY lean meats & vegetables! No fruits, sugars of any kind, dairy, wheat, grain, gluten, nuts, etc...for me!!!