Crispy Salmon in Vegetable Broth

Name: Crispy Salmon in Vegetable Broth
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 small egg yolk; 1/2 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; 1/2 cup olive oil; 1/4 garlic clove, peeled & smashed into a paste; 1/2 teaspoon salt; lemon juice; 3 cups fat free chicken broth (or vegetable); 8 fennel bulbs, & leafy tops; 4 salmon fillets (about 5 oz each); 2 tablespoons extra virgin olive oil; sea salt; fresh ground black pepper; 1/2 cup parsnip, diced; 1 handful fresh basil & mint, chopped

Submitted by Trnquilit

"From SELF January 2006 issue"

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Ready In:: 30mins
Ingredients:: 15
Serves:: 4

ingredients

For Aioli
1 small egg yolk
¹⁄₂ teaspoon Dijon mustard
¹⁄₂ cup extra virgin olive oil
¹⁄₂ cup olive oil
¹⁄₄ garlic clove, peeled & smashed into a paste
¹⁄₂ teaspoon salt
lemon juice
For Salmon
3 cups fat free chicken broth (or vegetable)
8 fennel bulbs, & leafy tops
4 salmon fillets (about 5 oz each)
2 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper
¹⁄₂ cup parsnip, diced
1 handful fresh basil & mint, chopped

directions

For aioli:.
Whisk egg & mustard in a bowl; blend in oils. Add garlic, salt & lemon juice to taste; season with pepper.
For Salmon:.
Bring broth to boil in a large pan; add fennel & cook 4 minutes. Pat salmon with 1/4 t oil per side, season with salt & pepper to taste & place skin side down in a frying pan. Cook on medium heat 4 minutes; flip & cook until fish turns light pink. Remove from heat. Add parsnips to broth & cook 2 minutes. Spoon vegetables & broth into 4 bowls; place 1 fillet in each bowl & top with basil, mint & 1 1/2 t aioli sauce.