This is from Jillian's 'Making the Cut' book. I LOVE this recipe. The prosciutto topping on the salmon is so freakin' yummy.
Garlic Salmon and Grilled Fennel
2 (8-ounce) salmon fillets (always buy fresh, never frozen!)
1 1/2 teaspoons olive oil, divided
1/2 teaspoon fresh ground black pepper, divided
1/4 cup fresh lemon juice, divided
1/2 cup (2 ounces) finely chopped prosciutto (I get 3 ounces)
1/4 cup fennel fronds
1/8 teaspoon fennel seeds, crushed (I didn't know what this was, so I left it out)
2 cloves garlic, minced
2 fennel bulbs
4 lemon wedges
1) Prepare grill by heating to 400 degrees (I used the oven)
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 non-stick skillet over medium-high heat. Coat pan with cooking spray. Saute 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 immediately with grilled fennel and lemon wedges.
Note to Danielle: fennel seeds can be bought with the rest of the spices and smells like liquorice.