Crispy Salmon in Vegetable Broth
- 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.