Crispy Salmon in Vegetable Broth
- 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.