This salmon dish is a nice, light and fruity option for the barbecue. A great main for a summer-time meal.
Directions for: Grilled Salmon and Pineapple with Avocado Dressing
Ingredients
2 Tbsp extra-virgin olive oil
1 tsp chopped fresh basil, plus some sprigs for garnish
1 tsp chopped fresh chives
1 tsp chopped fresh tarragon, plus some sprigs for garnish
tsp kosher salt
tsp freshly ground black pepper
4 skinless salmon fillets, each piece 4 oz and 1-inch thick
4 pineapple slices (1/2-inch-thick), preferably fresh
Avocado Dressing, recipe follows
Avocado Dressingcup fresh lemon juice (from 1 large lemon)
2 Tbsp chopped fresh basil
1 Tbsp finely chopped fresh chives
1 Tbsp extra-virgin olive oil
1 tsp finely chopped fresh tarragon
⅛ tsp anchovy paste, optional
⅛ tsp kosher salt
⅛ tsp freshly ground black pepper
1 clove garlic, smashed
avocado, diced
Directions
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. 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.
3. 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.
4. 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 Dressing1. 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.
See more: Barbeque, Fish, Fruit, Grill, Summer