Crispy Salmon in Vegetable Broth

Total Time
25mins
Prep 10 mins
Cook 15 mins

Nice light soup.

Ingredients Nutrition

Directions

  1. Aioli: Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
  2. 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.
  3. 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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