This Salmon recipe is easy, healthy and best of all delicious. You can make it any time of year, indoors or outdoors, as long as you have a grill pan for inside.
I’ll be real, I’m from the pacific northwest and I get really tired of salmon. It’s usually prepared the same few different ways and it’s just not my favorite fish but it’s really good for you and when it is prepared well and in a unique way it can be an excellent meal. So in my search to find new ways to eat this fish I found this recipe from Giada De Laurentiis in her cookbook titled Giada’s feel good food.
I made this indoors because its currently winter and I really didn’t feel like going outside. I have a little square cast iron grill pan that fit the salmon fillets and pineapple slices perfectly.
One thing to note here is that I did not have any anchovy paste so I subbed with Worcestershire sauce. I also used frozen fillets of salmon that I got at Costco, if you don’t know when you thaw them in the fridge the day before, remove them from plastic prior to thawing. If you don’t do that it will make your fish taste extra fishy and nobody wants that!
Grilled salmon and pineapple with avocado dressing
Equipment
- 1 grill pan indoor cooking
- 1 outdoor grill gas or charcoal for outdoor cooking
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
Instructions
Avocado dresssing
- 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
- Set grill pan to medium high heat, or pre-heat grill.
- Whisk oil, chopped herbs, salt and pepper in a ramekin or small bowl. Brush this mix over the salmon and pineapple slices.
- 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
- 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.