Ingredients:
- 1/4 garlic clove, peeled & smashed into a paste
- 8 fennel bulbs, & leafy tops
- 4 salmon fillets (about 5 oz each)
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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1040.3 Kcal (4356 kJ) | ||
| Calories from fat | 723.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.42g | 124% | |
|---|---|---|---|
| Cholesterol | 181.62mg | 61% | |
| Sodium | 756.28mg | 32% | |
| Potassium | 1241.75mg | 26% | |
| Total Carbs | 6.73g | 2% | |
| Sugars | 0.84g | 3% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 70g | 140% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 70.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 176.86 Kcal (740 kJ) | ||
| Calories from fat | 123.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 124% | |
|---|---|---|---|
| Cholesterol | 30.88mg | 61% | |
| Sodium | 128.57mg | 32% | |
| Potassium | 211.1mg | 26% | |
| Total Carbs | 1.14g | 2% | |
| Sugars | 0.14g | 3% | |
| Dietary Fiber | 0.15g | 3% | |
| Protein | 11.9g | 140% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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