Grilled Salmon and Pineapple with Avocado Dressing

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
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 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 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.

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