Grilled Salmon with Morel Vinaigrette

Total Time:
46 min
Prep:
10 min
Inactive:
30 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (8-ounce) wild salmon fillets
  • Olive oil
  • Salt and pepper
  • Morel Vinaigrette, recipe follows
  • Morel Vinaigrette:
  • 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
Directions
  • 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.

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.


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