Crispy Salmon in Vegetable Broth

• 1 small egg yolk
• 12 teaspoon Dijon mustard
• 12 cup extra virgin olive oil
• 12 cup olive oil
• 14 garlic clove, peeled & smashed into a paste
• 12 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
• 12 cup parsnip, diced
• 1 handful fresh basil & mint, chopped

1. For aioli:.
2. Whisk egg & mustard in a bowl; blend in oils.
3. Add garlic, salt & lemon juice to taste; season with pepper.
4. For Salmon:.
5. Bring broth to boil in a large pan; add fennel & cook 4 minutes.
6. Pat salmon with 1/4 t oil per side, season with salt & pepper to taste & place skin side down in a frying pan.
7. Cook on medium heat 4 minutes; flip & cook until fish turns light pink.
8. Remove from heat.
9. Add parsnips to broth & cook 2 minutes.
10. Spoon vegetables & broth into 4 bowls; place 1 fillet in each bowl & top with basil, mint & 1 1/2 t aioli sauce.

egg yolk, mustard, extra virgin olive oil, olive oil, garlic, salt, lemon juice, chicken broth, fennel bulbs, salmon, extra virgin olive oil, salt, fresh ground black pepper, basil

Taken from www.food.com/recipe/crispy-salmon-in-vegetable-broth-414598 (may not work)