Description
The frilly green fronds on the top of fennel are amazing on grilled salmon, with a creamy cucumber fennel sauce drizzle and a side of garlic fennel potatoes and zucchini, it’s a delightful meal for date night or any occasion.
Ingredients
For the garlic fennel foil packet potatoes & zucchini:
- 1 Tablespoon olive oil
- 1 medium golden or red potato, cleaned and chopped
- 1 medium zucchini (about 8 inches long), chopped
- 2 – 4 cloves of garlic, peeled & chopped
- A small sprig of fennel fronds, snipped
- Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning blend)
- Salt & freshly ground pepper
For the grilled salmon:
- 2 salmon fillets
- Fresh lemon slices
- Old Bay Seasoning
- Fennel fronds
- Lemon pepper
For the creamy cucumber fennel sauce:
- 1/2 cup chopped cucumber (large seeds removed)
- 1/2 cup (packed) fennel fronds
- 2 – 3 cloves garlic, peeled
- 1 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 teaspoon lemon zest
- 2 teaspoons rice vinegar or lemon juice
- Salt & freshly ground pepper, to taste
For the top: crumbled feta (optional) and additional snipped fennel fronds, if desired
Instructions
- If using a charcoal grill, get that started first and while it’s heating, prepare the foil packet potatoes. In a small mixing bowl, toss the olive oil with the potatoes and microwave on high for 2- 3 minutes or until fork tender. Set the raw chopped zucchini on a large piece of aluminum foil and sprinkle the chopped garlic over top. Add the hot cooked potatoes and the snipped fennel fronds, then toss gently with a spatula to mix. Pull the edges of the foil together and roll up to seal and create a packet.
- Slice up the lemon into thin slices and gather your seasonings. Get the sauce ready by tossing all the sauce ingredients into a mini food processor and blend until smooth. Set aside.
- If using a gas grill, turn it on and when hot, set the foil packet of potatoes on the grill (slightly indirect heat). Set the slices of lemon on the hot part of the grill, making 2 spots large enough for the salmon fillets to sit on.
- Season the salmon fillets with Old Bay Seasoning and lemon pepper, then set the fillets on top of the lemon slices on the grill and top with fennel fronds. Cover and cook for 4 – 5 minutes. Uncover and check the salmon for done-ness with a fork (if salmon flakes easily, it’s done). If not done yet, cover and cook just a bit longer, checking frequently so the salmon doesn’t get overcooked and dry.
- Remove from grill, drizzle the salmon with sauce and serve the potatoes and zucchini on the side, with additional sauce for spooning over as you wish. Sprinkle with feta if desired. Enjoy!
Notes
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Keywords: Heart healthy, Salmon, Fennel, Potato, Zucchini, Gluten Free, Low Calorie