Salmon Trout with Garlic and Grilled Fennel

If you can't find salmon trout, buy regular trout instead. Fennel imparts an aniselike flavor and aroma.

Yield: 4 servings (serving size: 1/2 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 34%
  • Fat: 6.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 19.1g
  • Carbohydrate: 11.7g
  • Fiber: 4g
  • Cholesterol: 73mg
  • Iron: 1.4mg
  • Sodium: 651mg
  • Calcium: 80mg

Ingredients

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

Preparation

  1. Prepare grill.
  2. 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.
  3. 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.
  4. Cut fennel bulbs vertically in half. Grill 2 minutes on each side or until golden. Cut into 1/4-inch-thick slices. Keep warm.
  5. 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.
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