Crispy Salmon in Vegetable Broth

From SELF January 2006 issue

• Ready In: 30 mins
• 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

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.