Ingredients

4 (8-ounce) wild salmon fillets
Olive oil
Salt and pepper

Directions

Morel Vinaigrette, recipe follows

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.

Ingredients

Morel
Vinaigrette:

Directions

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

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.