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Oregano-Infused Simply Seafood® Boneless Wild Keta Salmon portions or fillets with Grilled Fennel & Onions

Seafood Alternatives: Simply Seafood® Wild North Pacific Sole, Wild Alaska Pollock, Wild Cod, Farm-Raised Tilapia or swordfish, shark, bluefish steaks and fillets

Here, wild salmon is gently infused with flavor from oregano, onion and fennel bulb while the grill preheats. The fish, onion and fennel are grilled separately to their individual perfection, and served simply with a wedge of lemon alongside for squeezing.

Ingredients:

• 1 large fennel bulb
• 1 1/2 pounds Simply Seafood® Wild Keta Salmon portions or fillet pieces
• 1 1/2 pounds halibut steaks or fillet pieces
• 2 cloves garlic, minced or pressed
• 1 1/2 Tbsp. chopped fresh oregano (or 2 tsp. dry)
• 1 small lemon, cut in thin slices
• 2 Tbsp. good olive oil
• Salt and freshly ground black pepper
• Lemon wedges and oregano sprigs, for garnish

Cooking Instructions:

Trim the stalks from the fennel bulb and rinse it well. Set the fennel bulb core-down on the chopping board and slice down through the bulb into slabs about 1/4 inch thick. Slicing through the core helps hold the slices together for grilling.

Put the onion in a large, shallow baking dish. AArrange the salmon portions or fillets on the onion and sprinkle with the garlic and oregano. Top with the sliced lemon and fennel and drizzle with the olive oil. Cover with plastic wrap and chill while the grill preheats.

Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove the slices of fennel and onion from the dish and grill them until they are lightly charred and tender, about 8-12 minutes. Remove the vegetables from the grill and cut the cores from the fennel. Toss the onions and fennel together with salt and pepper to taste and arrange on a serving dish.

Grill the salmon portions or fillets until they are just opaque through, about 4 minutes on each side. Season the salmon with salt and pepper to taste and place on the cooked vegetables. Garnish the fish with lemon wedges and oregano sprigs. Serve hot.

Servings per recipe: 4

Cal. 295 / Total fat 11g / Sat. 2g / Chol. 54mg / Sdm. 100mg / Carbo. 10g / Prot. 38g / Om-3 .6