Crispy Salmon In Vegetable Broth

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

1. For aioli
2. Whisk egg and mustard in a bowl. Blend oils. Add garlic, salt and lemon juice to taste. Season with pepper.
3. For salmon
4. Bring broth to boil in a large pan; add fennel and cook 4 minuts. 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, mind and 1 1/2 tsp aioli sauce.

egg yolk, mustard, evoo, olive oil, clove garlic, salt, lemon juice, salmon, chicken, baby fennel, salmon, evoo, salt, parsnips, handful

Taken from www.epicurious.com/recipes/member/views/crispy-salmon-in-vegetable-broth-50020451 (may not work)