Crispy Salmon in Vegetable Broth Recipe

Name: Crispy Salmon in Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small egg; ½ teaspoon Dijon mustard; ½ cup olive oil; ½ cup olive oil; 14 garlic clove (peeled & smashed into paste); ½ teaspoon salt; ½ teaspoon lemon juice; 3 cups chicken broth; 8 fennel bulbs (with leafy tops); 20 ounces salmon (5 oz for each person); 2 teaspoons olive oil; ½ cup minced cauliflower; 1 bunch fresh basil; 1 bunch of fresh mint; salt and pepper, to taste

Servings: persons

1 small egg
½ teaspoon Dijon mustard
½ cup olive oil
½ cup olive oil
14 garlic clove (peeled & smashed into paste)
½ teaspoon salt
½ teaspoon lemon juice
3 cups chicken broth
8 fennel bulbs (with leafy tops)
20 ounces salmon (5 oz for each person)
2 teaspoons olive oil
½ cup minced cauliflower
1 bunch fresh basil
1 bunch of fresh mint
salt and pepper, to taste

1
Aioli: Whisk egg and mustard in a bowl.
2
Blend in oils.
3
Add garlic, salt, and lemon juice to taste.
4
Season with pepper.
5
Salmon: Bring broth to boil in a large pan; add fennel and cook 4 minutes.
6
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.
7
Cook on medium heat 4 minutes.
8
Flip and cook until fish turns light pink.
9
Remove from heat.
10
Add cauliflower to broth and cook 2 minutes.
11
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.

1701

kcal

Calories

Fat

118

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small egg, ½ teaspoon Dijon mustard, ½ cup olive oil, ½ cup olive oil, and more.

Yes, Crispy Salmon in Vegetable Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Salmon in Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions