Happy Friday! I made this recipe from Giada De Laurentiis’ Feel Good Food last week because it is full of my favorites: avocado, salmon, herbs, pineapple and garlic. Yum. It’s very easy, very pretty and very tasty – definitely a crowd pleaser. I added some baby spinach to our plates for color and to soak up some of the extra avocado dressing, which is SO good.
| GRILLED SALMON & PINEAPPLE WITH AVOCADO DRESSING | (serves 4)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons chopped fresh basil leaves, plus some sprigs for garnish
- 1 ½ teaspoons chopped fresh chives
- 1 teaspoon chopped fresh tarragon leaves, plus some sprigs for garnish
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 (4-ounce) salmon fillets with skin, each about 1 inch thick
- 4 (½-inch-thick) round slices of pineapple, preferably fresh (see Cook’s Note)
- Avocado Dressing (recipe follows)
Directions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, whisk the oil, chopped basil, chives, chopped tarragon, salt, and pepper to blend. Brush the salmon and the pineapple slices with the herb mixture.
- Put the salmon and the pineapple on the grill. 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 fresh herb sprigs and serve.
Avocado Dressing (makes 1/2 cup)
- ½ avocado, diced
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon finely chopped fresh chives
- 1 ½ teaspoons finely chopped fresh tarragon leaves
- 1 small garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons fresh lemon juice
- ⅛ teaspoon anchovy paste
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Directions
Combine all of the ingredients in a food processor. Add 2 tablespoons 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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