Recipe information
Yield
Makes 4 servings
Ingredients
Aioli(makes 1 cup)
1 small egg yolk (use a pasteurized egg)
1/2 tsp Dijon mustard
1/2 cup each extra-virgin olive oil and olive oil
1/4 clove garlic, smashed into a paste
1/2 tsp 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)
1 tsp extra-virgin olive oil
Sea salt and freshly ground black pepper
1/2 cup diced parsnips
1 handful each fresh basil and mint, chopped
Preparation
Aioli
Step 1
Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
Salmon
Step 2
Bring broth to a boil in a large pan; add fennel and cook 4 minutes. Pat salmon on both sides with oil, season with salt and pepper and place skin side down in a frying pan. Cook on medium heat for 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, mint, and 1/2 tbsp aioli.
Nutrition Per Serving
The Dish: 444 calories per serving
18 g fat (2.5 g saturated)
15 g fiber
38 g carbs
37 g protein
#### Nutritional analysis provided by Self
