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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Salmon Trout with Garlic and Grilled Fennel

Source: dLife

Grill salmon trout topped with crispy prosciutto and fennel fronds.

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 9.7 Fat, 1.6 Vegetables, 0.1 Fruits, 0.6 Meat, 3.8 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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Servings

Ingredients

16.0
16 oz trout fillet, raw 1.5
1 1/2 tsp olive oil 0.5
0 1/2 tsp kosher salt 0.5
0 1/2 tsp black pepper 0.25
0 1/4 cup fresh lemon juice 2.0
2 oz prosciutto 0.25
0 1/4 cup fennel greens 0.125
0.125 tsp fennel seed 2.0
2 each medium garlic cloves 1.0
1 each cooking spray 2.0
2 each fennel bulb 1.0
1 each medium lemons

Directions

Preheat grill.
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.
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.
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.
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.