• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Crispy Salmon in Vegetable Broth

  • 4servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C
MineralsZinc, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small egg yolk (use a pasteurized egg)

  2. 1/2 tsp Dijon mustard

  3. 1/2 cup each extra-virgin olive oil and olive oil

  4. 1/4 clove garlic, smashed into a paste

  5. 1/2 tsp salt

  6. Lemon juice

  7. 3 cups fat-free chicken (or vegetable) broth

  8. 8 bulbs baby fennel and leafy tops

  9. 4 salmon fillets (about 5 oz each)

  10. 1 tsp extra-virgin olive oil

  11. Sea salt and freshly ground black pepper

  12. 1/2 cup diced parsnips

  13. 1 handful each fresh basil and mint, chopped

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback