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
Avocado Dressing:
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
Directions
Set a gas or charcoal grill to high heat or place a grill pan over the heat.
In a small bowl, combine the oil, salt, pepper, chopped basil, chives, and tarragon. Slices of pineapple and salmon are brushed with the herb mixture.
Cook the salmon for 4 minutes on each side, or until it is just opaque throughout. Cook the pineapple for 3 to 4 minutes on each side, until it is slightly browned.
Place a pineapple slice on each plate, then place a piece of salmon on top of it with a tiny overlap. Each piece of fish should have 2 tablespoons of avocado dressing on it. Serve the dish garnished with basil and tarragon sprigs.
Avocado Dressing:
In a food processor, combine the avocado, lemon juice, basil, chives, olive oil, tarragon, salt, pepper, anchovy paste, if using, and olive oil. Process until smooth after adding 2 tablespoons of water. To allow the flavors to meld, leave the dressing covered for at least 15 minutes and up to an hour.
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