Stay the Course Pt. 3

All that soul-searching and honest examination has to continue. All those behavior modifications and healthy, life-affirming habits you learned have to stay in place every day for the rest of your life.

Garlic Salmon and Grilled Fennel

Serves 4 (serving size is 1/2 fillet)

 2 (8-ounce) skin-on salmon fillets

11/2 teaspoons olive oil, divided

1/2 teaspoon freshly ground black pepper, divided¹/4 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

 

1.      Prepare grill by heating to 400° F.

2.      Brush fish evenly with 1 teaspoon olive oil; sprinkle with 1/8 teaspoon black pep­per.

Combine remaining 1/2 teaspoon oil and 2 tablespoons lemon 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 top of fish occasionally with juice mixture.

6.      Transfer fish to a serving platter; sprinkle fish evenly with remaining pepper.
Top with prosciutto mixture, and drizzle with remaining lemon juice. Serve im­
mediately with grilled fennel and lemon wedges.

 

NUTRITION PER SERVING

CALORIES 176      FAT 6.6 g       PROTEIN 19.1 g      SODIUM 451 mg      FIBER 4g      CARBOHYDRATE 11.7 g