Grilled Salmon and Pineapple with Avocado Dressing
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish
- 1 1/2 teaspoons chopped fresh chives
- 1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Four 4-ounce skinless salmon fillets, each about 1 inch thick
- Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh
- Avocado Dressing, recipe follows
- Avocado Dressing:
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1/8 teaspoon anchovy paste, optional
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 small clove garlic, smashed
- 1/2 avocado, diced
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.Avocado Dressing:
Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.
If using canned pineapple, make sure to blot it dry very well before grilling it.
Recipe courtesy of Ellie Krieger