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Giada De Laurentiis

Grilled salmon and pineapple with avocado dressing

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Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 364
Ingredients Equipment Method

Ingredients
  

Avocado Dressing
  • 1/2 avocado diced
  • 2 tbsp fresh basil leaves chopped
  • 1 tbsp fresh chives finely chopped
  • 1 1/2 tsp fresh tarragon leaves finely chopped
  • 1 sm garlic clove finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp fresh lemon juice
  • 1/8 tsp anchovy paste
  • 1/8 tsp salt
  • 1/8 tsp ground pepper
Grilled Salmon and Pineapple
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp fresh basil leaves chopped, plus extra whole sprigs for garnish
  • 1 1/2 tsp fresh chives chopped
  • 1 tsp fresh tarragon leaves chopped, plus extra whole sprigs for garnish
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 4 4 oz salmon fillets with skin about 1 inch thick
  • 4 1/2 in thick fresh round slices of pineapple if using canned be sure to blot dry

Equipment

  • 1 grill pan indoor cooking
  • 1 outdoor grill gas or charcoal for outdoor cooking

Method
 

Avocado dresssing
  1. Combine all ingredients in blender or food processor, or alternatively in a bowl and use a hand blender. Blend with 2 tbsp of water until smooth. Cover and place in fridge. This can be made up to one hour before serving but should be prepared at least 15 minutes before eating to allow the flavors to meld.
Grilled salmon and pineapple with avocado dressing
  1. Set grill pan to medium high heat, or pre-heat grill.
  2. Whisk oil, chopped herbs, salt and pepper in a ramekin or small bowl. Brush this mix over the salmon and pineapple slices.
  3. Place salmon on the grill and cook about 4 minutes per side so there is a nice char and grill marks but the fish is not overcooked. Repeat with the pineapple slices
  4. To serve place one filet of fish on each plate, add a pineapple slice and a dollop of dressing. If desired, garnish with fresh herbs.