Crispy Salmon in Vegetable Broth

Trnquilit's Note:

From SELF January 2006 issue

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

For Aioli

• 1 small egg yolk
• ½ teaspoon Dijon mustard
• ½ cup extra virgin olive oil
• ½ cup olive oil
• ¼ garlic clove , peeled & smashed into a paste
• ½ 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
• ½ cup parsnip , diced
• 1 handful fresh basil & mint , chopped

Directions:

1. For aioli:.
2. Whisk egg & mustard in a bowl; blend in oils. Add garlic, salt & lemon juice to taste; season with pepper.
3. For Salmon:.
4. 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.