Salmon Trout with Garlic and Grilled Fennel


Salmon Trout with Garlic and Grilled Fennel


Quantity Ingredients
2 (8-ounce) skin-on salmon trout fillets
1 1/2 tsp olive oil, divided
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 cup fresh lemon juice, divided
2 ounces finely chopped prosciutto
1/4 cup chopped fennel fronds
1/8 tsp fennel seeds, crushed
2 garlic cloves, minced
Cooking spray
2 fennel bulbs
4 lemon wedges


Prepare grill.

Brush fish evenly with 1 teaspoon oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine remaining 1/2 teaspoon oil and 2 tablespoons juice. Set aside.

Combine 1/8 teaspoon pepper, prosciutto, fennel fronds, fennel seeds, and garlic, stirring well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sauté prosciutto mixture for 3 minutes or until prosciutto is crisp.
Cut fennel bulbs vertically in half. Grill 2 minutes on each side or until golden. Cut into 1/4-inch-thick slices. Keep warm.

Place fish on grill rack coated with cooking spray. Grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with juice mixture.

Transfer fish to a serving platter; sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Top with prosciutto mixture, and drizzle with remaining 2 tablespoons juice.

Serve immediately with grilled fennel and lemon wedges.

Yield:  4 servings (serving size: 1/2 fillet) CALORIES 176 (34% from fat); FAT 6.6g (sat 1.6g,mono 2.1g,poly 0.7g); PROTEIN 19.1g; CHOLESTEROL 73mg; CALCIUM 80mg; SODIUM 651mg; FIBER 4g; IRON 1.4mg; CARBOHYDRATE 11.7g