Crispy Salmon in Vegetable Broth

By milly1362

444 calories per serving, 18 g fat (2.5 g saturated), 38 g carbs, 15 g fiber, 37 g protein

Ingredients

• Aioli (Makes 1 cup)
• 1 * 1 small egg yolk (use a pasteurized egg)
• 1/2 * 1/2 teaspoon Dijon mustard
• 1/2 * 1/2 cup extra-virgin olive oil
• 1/2 * 1/2 cup olive oil
• 1/4 * 1/4 clove garlic, peeled and smashed into a paste
• 1/2 * 1/2 teaspoon salt
• * Lemon juice
• Salmon
• 3 * 3 cups fat-free chicken (or vegetable) broth
• 8 * 8 bulbs baby fennel and leafy tops
• 4 * 4 salmon fillets (about 5 oz each)
• 2 * 2 tablespoon extra-virgin olive oil
• * Sea salt and freshly ground black pepper
• 1/2 * 1/2 cup diced parsnips
• 1 * 1 handful each fresh basil and mint, chopped

Details

Servings 4

Preparation

Step 1

For aioli
Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.


For 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 parsnips to broth and cook 2 minutes. 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.