Crispy Salmon in Vegetable Broth |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Nice light soup. Ingredients:
1 small egg |
1/2 teaspoon dijon mustard |
1/2 cup olive oil |
1/2 cup olive oil |
1/4 garlic clove (peeled & smashed into paste) |
1/2 teaspoon salt |
1/2 teaspoon lemon juice |
3 cups chicken broth |
8 fennel bulbs (with leafy tops) |
20 ounces salmon (5 oz for each person) |
2 teaspoons olive oil |
1/2 cup minced cauliflower |
1 bunch fresh basil |
1 bunch fresh mint |
salt and pepper, to taste |
Directions:
1. Aioli: Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
2. 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 cauliflower to broth and cook 2 minutes.
3. 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.
|
|