Grilled Salmon and Pineapple with Avocado Dressing

ingredients

4 servings
 
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 ½ teaspoons chopped fresh basil, plus some sprigs, for garnishbasil leaves1 ½
1 ½ teaspoons chopped fresh chiveschives1 ½
1 teaspoon chopped fresh tarragon, plus some sprigs, for garnishfresh tarragon1
½ teaspoon kosher saltkosher salt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
Four 4-ounce skinless salmon fillets, each about 1 inch thicksalmon fillets4
Four ½-inch-thick round slices (rings) of pineapple, preferably freshpineapple4
Avocado Dressing:
¼ cup fresh lemon juice (from 1 large lemon)lemon juice¼
2 tablespoons chopped fresh basilbasil2
1 tablespoon finely chopped fresh chiveschives1
1 tablespoon extra-virgin olive oilextra-virgin olive oil1
1 ½ teaspoons finely chopped fresh tarragonfresh tarragon1 ½
1/8 teaspoon anchovy paste, optionalanchovy paste1/8
1/8 teaspoon kosher saltkosher salt1/8
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
1 small clove garlic, smashedgarlic1
½ avocado, dicedavocado½

instructions

 
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.

cook's notes

If using canned pineapple, make sure to blot it dry very well before grilling it.
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