GRILLED SALMON WITH PINEAPPLE SALSA RECIPES

Name: Grilled Salmon and Pineapple with Avocado Dressing
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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 garnishu00A0; 1/2 teaspoon kosher 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; 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 kosher salt; 1/8 teaspoon freshly ground black pepperu00A0; 1 small clove garlic, smashed; 1/2 avocado, diced

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING RECIP…

Grilled Salmon and Pineapple with Avocado Dressing Recip… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

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 kosher 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
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 kosher salt
1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed
1/2 avocado, diced

Steps:

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.
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.

Nutrition Facts : Calories 393 calorie, FatContent 28.5 grams, SaturatedFatContent 5 grams, CholesterolContent 62 milligrams, SodiumContent 369 milligrams, CarbohydrateContent 11 grams, FiberContent 2 grams, ProteinContent 24 grams, SugarContent 6 grams

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING RECIP…

Grilled Salmon and Pineapple with Avocado Dressing Recip… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

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 kosher 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
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 kosher salt
1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed
1/2 avocado, diced

Steps:

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.
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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