Grilled Salmon & Pineapple with Avocado Sauce

There’s nothing I love more than a hot cup of tea and the food network on a Saturday morning.  Seriously.  Giada’s recipe for Grilled Salmon & Pineapple with Avocado Sauce has been on my must try list for weeks!  I celebrated the big 3-0 back home with my family this weekend and this recipe was an easy, elegant and colorful dish to serve.  I made a few minor tweaks to the ingredient list, but man…Giada knows what she’s doing.  It was delicious.

Place a grill pan over medium-high heat or preheat an outdoor 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 about 4-6 minutes per side depending on it’s thickness. Cook the pineapple until slightly charred about 3 to 4 minutes per side.

While the salmon is cooking, make the avocado sauce.  Combine the lemon juice, basil, chives, olive oil, tarragon, 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.  Add more salt to taste.

Serve with 1 pineapple slice with the salmon on top.   Spoon 2 tablespoons of the avocado sauce over each piece of fish.  Enjoy!

Grilled Salmon & Pineapple with Avocado Sauce

  • Yield: 4 Servings
  • Prep Time: 15 min
  • Cook Time: 25 min

Ingredients

  • 4 4oz skinless salmon fillets
  • 4 round slices or rings of fresh pineapple
  • 2 Tbsp olive oil
  • 1 1/2 tsp fresh basil chopped
  • 1 1/2 tsp fresh basil chives
  • 1 tsp fresh tarragon chopped
  • Salt and pepper to taste
  • For the avocado sauce:
  • 1 small avocado
  • Juice from 1 large lemon
  • 2 Tbsp fresh basil chopped
  • 1 Tbsp fresh chives chopped
  • 1 1/2 tsp fresh tarragon chopped
  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 1/8 tsp black pepper
  • 1/2 tsp kosher salt - more to taste

Instructions

  1. Place a grill pan over medium-high heat or preheat an outdoor 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 about 4-6 minutes per side depending on it's thickness. Cook the pineapple until slightly charred about 3 to 4 minutes per side.

  2. While the salmon is cooking, make the avocado sauce. Combine the lemon juice, basil, chives, olive oil, tarragon, 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. Add more salt to taste.

  3. Serve with 1 pineapple slice with the salmon on top. Spoon 2 tablespoons of the avocado sauce over each piece of fish. Enjoy!

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