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Salmon Trout with Garlic and Grilled Fennel
Source: dLife

Grill salmon trout topped with crispy prosciutto and fennel fronds.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 231.5
Total Carbs 12.5 g
Dietary Fiber 4.1 g
Sugars 0.8 g
Total Fat 9.7 g
Saturated Fat 1.8 g
Unsaturated Fat 1.5 g
Potassium 842.1 mg
Protein 24.3 g
Sodium 731.2 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Fruits , 1 Meat , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  trout fillet, raw
1 1/2 tsp  olive oil
0 1/2 tsp  kosher salt
0 1/2 tsp  black pepper
0 1/4 cup  fresh lemon juice
2 oz  prosciutto
0 1/4 cup  fennel greens
0.125 tsp  fennel seed
2 each  medium garlic cloves
1 each  cooking spray
2 each  fennel bulb
1 each  medium lemons
  1. Preheat grill.
  2. Coat fish with 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix together the rest of the oil and 2 tablespoons lemon juice.
  3. Mix 1/8 teaspoon pepper with prosciutto, fennel fronds and seeds, and garlic. Heat a cooking spray coated frying pan over medium-high heat. Cook prosciutto mixture 3 minutes, stirring continually until prosciutto is crispy.
  4. Slice fennel bulbs in half and lay on a grill; cook 2 minutes per side or until lightly browned. Slice into 1/4 inch thick pieces.
  5. Arrange fish on cooking spray coated grill rack and cook 5 minutes per side or until fish is flaky; while cooking, brush with lemon/oil mixture. Move fish to a serving platter and season with the rest of the salt and pepper. Serve prosciutto mixture overtop of fish and pour extra 2 tablespoons of lemon juice over. Serve with fennel and lemon wedges.

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