Crispy Salmon in Vegetable Broth |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From SELF January 2006 issue Ingredients:
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 |
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.
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