Grilled Salmon And Pineapple With Avocado Dressing
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
59
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil2 tbsps
Basil (chopped fresh)1.5 tsps
Tarragon (finely chopped fresh)1 tsp
Kosher Salt1 tsp
Anchovy Paste (optional)1 small
Garlic (clove, smashed)Directions:
1
Watch how to make this recipe
2
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
3
Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend
4
Brush the salmon and pineapple slices with the herb mixture
5
Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side
6
Cook the pineapple until slightly charred, 3 to 4 minutes per side
7
Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it
8
Spoon 2 tablespoons of the Avocado Dressing over each piece of fish
9
Garnish with basil and tarragon sprigs and serve
10
Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor
11
Add 2 tablespoons of water and process until smooth
12
Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend