For the Aioli: All the ingredients must be at room temperature for the emulsion to take. In a food processor purée the garlic and salt to obtain a smooth paste. Pour in a drop of oil and mix until well incorporated. Continue the same way until most of the oil is incorporated. Please note: If you add the oil too quickly, the emulsion will not occur. Before adding the last drop of oil, blend in the basil and add a pinch of pepper. For the fish: Place the salmon fillets on a greased baking pan. Brush olive oil over the fillets and sprinkle with pepper. Broil 3 to 4 minutes. Turn over, brush oil, sprinkle with pepper, and continue to broil for 3 to 4 minutes or until the flesh starts to flake. Transfer to a serving platter and sprinkle with salt to taste. For the vegetables: Preheat a steamer. Add the carrots and cook for 4 minutes. Add the broccoli and continue to cook for 2 minutes. Transfer to a serving plate and season to taste.
What do You think about Cooking Well: Multiple Sclerosis?
