Crispy Salmon In Vegetable Broth

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1 small egg yolk (use a pasteurized egg)

1/2 teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

1/2 cup olive oil

1/4 clove garlic, peeled and smashed into a paste

1/2 teaspoon 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)

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

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