Crispy Salmon in Vegetable Broth

-from Jamie Oliver (Naked Chef) via Self magazine

Serves 4
Ingredients

* Aioli (makes 1 cup)
* 1 small egg yolk (use pasteurized egg)
* 1/2 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1/2 cup olive oil
* 1/2 cup olive oil
* 1/4 clove garlic, peeled and smashed into a 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 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

For aioli
Whisk egg and mustard in a bowl. Blend in 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 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 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 1/2 tsp aioli sauce.