Grilled Salmon with Morel Vinaigrette

By á-32

Ingredients

• 4 (8-ounce) wild salmon fillets
• Olive oil
• Salt and pepper
• Morel Vinaigrette, recipe follows
• 2 ounces dried morel mushrooms
• 1/4 cup Champagne vinegar
• 1/2 small shallot, thinly sliced
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper
• 1/2 cup olive oil
• 3 tablespoons coarsely chopped fresh parsley leaves

Preparation

Step 1

Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.

Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop.

Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.