Steamed Salmon Fillets with Lemon Aioli

Ingredients

• 4 portions Vital Choice wild salmon (6 ounces), thawed
• 4 cups filtered water
• 1 bay leaf
• 2 cloves garlic, crushed
• 3 fresh thyme sprigs
• 1 carrot, roughly chopped
• 1 rib celery, roughly chopped
• 1/2 small onion, roughly chopped
• 1 large lemon, quartered
• 1/2 cup organic mayonnaise
• Juice and zest of 1 lemon
• 1 clove garlic, finely chopped or grated
• Sea salt and black pepper, to taste

Instructions

1. In a wide 5 to 6 quart pot, combine the water, bay leaf, 2 cloves crushed garlic, thyme, carrot, celery and onion, squeezing the lemon quarters into the water and adding the lemon rinds to the pot. Place a steamer rack, either metal or nonstick silicone, in the pot. The broth level should just meet or be below the level of the steamer rack. Bring just to a boil. Turn the heat down to low, place a lid on the pot and simmer the broth for 15 minutes to blend the flavors.
2. While the broth is simmering, make the aioli: Combine the mayonnaise, juice and zest of 1 lemon, chopped garlic and salt and pepper to taste in a small bowl; stir until smooth. Set aside to serve with the salmon. 
3. Sprinkle the salmon fillets with the salt and pepper. Place the salmon fillets in a single layer on the steamer rack and replace the lid. Steam the salmon for 5 to 6 minutes or until the salmon reaches an internal temperature of 145°F when tested with a digital thermometer. The fillets will be a light pink-orange color.
4. Serve the salmon warm or cool with 2 tablespoons of the lemon aioli per serving. You can make ahead and chill the salmon or store leftovers in the refrigerator in a glass container with a tight-fitting lid. It is best enjoyed within 2 days.