Ingredients
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
Preparation
For aioli Whisk egg and mustard in a bowl. Blend oils. Add garlic, salt and lemon juice to taste. Season with pepper.
For salmon 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.
