Crispy Salmon in Vegetable Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
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 |
Directions:
1. Aioli Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
2. Salmon 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.
3. 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
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