Directions:
- Aioli: Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 866.12 Kcal (3626 kJ) | ||
| Calories from fat | 583.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.85g | 100% | |
|---|---|---|---|
| Cholesterol | 100.51mg | 34% | |
| Sodium | 1310.01mg | 55% | |
| Potassium | 2652.82mg | 56% | |
| Total Carbs | 33.67g | 11% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 14.33g | 57% | |
| Protein | 35.97g | 72% | |
| Vitamin C | 75.3mg | 125% | |
| Iron | 4.9mg | 27% | |
| Calcium | 259.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 99.63 Kcal (417 kJ) | ||
| Calories from fat | 67.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 100% | |
|---|---|---|---|
| Cholesterol | 11.56mg | 34% | |
| Sodium | 150.69mg | 55% | |
| Potassium | 305.16mg | 56% | |
| Total Carbs | 3.87g | 11% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 1.65g | 57% | |
| Protein | 4.14g | 72% | |
| Vitamin C | 8.7mg | 125% | |
| Iron | 0.6mg | 27% | |
| Calcium | 29.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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