Grilled Salmon and Pineapple with Avocado salsaPrep: 15 min Cook: 15 min Servings: 4by John Spottiswood300 recipes>
None of our kids thought they were going to like the grilled pineapple in this recipe, but they all ended up loving it and we had none left over! The avocado salsa is mild and complements the salmon nicely without over powering it. The dish is beautiful and would be good for entertaining, but the meal is also easy enough for a week night. This dish is adapted from Giada de Laurentiis Feel Good Food cookbook.
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp chopped fresh basil leaves (plus some for garnish)
- 1 1/2 tsp chopped green onion (or chives)
- 1 tsp chopped fresh tarragon leaves (or 1/3 tsp dried tarragon)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 pound salmon fillets, about 1 inch thick
- 4 1/2 inch thick slices of pineapple (round or lengthwise)
- Avocado Dressing
- 1 avocado diced
- 4 tbsp chopped fresh basil
- 2 tbsp chopped green onion or chives
- 1 tbsp finely chopped fresh tarragon or 1 tsp dried tarragon
- 2 small garlic cloves, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/4 tsp anchovy paste
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Combine all of the avocado dressing ingredients in a food processor, add 2 Tbsp of water, and process until smooth. Cover and let stand for 15-60 minutes at room temperature to blend the flavors.
- Preheat gas grill to medium high.
- In a small bowl, whisk the basil, oil, green onion, tarragon, salt and pepper to blend. Brush the mixture on the salmon and pineapple slices.
- Put the salmon and pineapple on the grill and cook both about 4 minutes per side until salmon is just pink in the middle and pineapple is lightly charred.
- Transfer 1 piece of salmon and pineapple on each plate, spoon two tbsp of avocado dressing over each piece of fish, and garnish with fresh herb sprigs.
- Put the extra avocado dressing in a small bowl on the table.
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