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End of Fall Salmon


At a glance

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


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


Whisk yolk and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.

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.