Grilled Salmon with Morel Vinaigrette

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Pacific Northwest

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
6 min
Level:
Easy
Yield:
4 servings

Times:

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

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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.

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

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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Comments & Reviews

recipe Grilled Salmon with Morel Vinaigrette
Janine Phoenix, AZ 01-02-2010
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salmon and morels
Rated: 4 stars out of 5

well. I've never cooked salmon on a grill, never cooked couscous successfully, haven't cooked eggplant in 32 yrs. I... tweaked the recipe. I used orange muscat champagne vinegar, with sicilian orange no sugar preserves 1 T, thinly sliced eggplant .25 c?, morels NOT 2 oz, parsley, 1 tsp of dijon mustard. sauteed the eggplant in butter and morel water, mixed everything together, cooked the salmon, 4 minutes skin side, total of 6 flesh side. it stuck to the grill. :( and fillets were so thick mine didn't get done all the way in the middle. It all turned out very good. One reader on here said they hated it, so I put sauce on husbands fish, to the side for mine. HAPPY I did. it was too tart for me. next time will add raisens for a little sweetness, no eggplant, less vinegar, orange pieces along with preserves. oh husband said too many shrooms! Idid not use even the oz I soaked. Read more
recipe Grilled Salmon with Morel Vinaigrette
Elizabeth Lake Ozark, MO 05-07-2009
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Love it or hate it..this I loved
Rated: 5 stars out of 5

when it comes to salmon I either love it or I cannot put it in my mouth. This is fantastic, as are all of chef Flays... creations. I can often find morels in the grocery store, if they have a really nice produce section. If you are lucky enough to find them in the wild......even better. Just soak them in salted water and sautee them...Nothing betterRead more
recipe Grilled Salmon with Morel Vinaigrette
robyn central point, OR 04-16-2009
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eating morels raw - DON'T
Rated: 1 stars out of 5

THE DISH SOUNDS GREAT....BUT you should always cook your morels before eating!!! please see: ... http://www.mssf.org/cookbook/morels.html Dried morels are not cooked... in this receipe--- I've been picking with old timers and even they say WHAT???Read more
recipe Grilled Salmon with Morel Vinaigrette
null null, null 04-14-2009
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Sahring another Salmon recipe
Rated: 5 stars out of 5

Can't beat Chef Flay's grilled salmon recipe, but just thought i would share a quick, healthy and tasty salmon recipe that is... prepared indoors: http://miocibo.com/2009/03/16/salmon-w-hazelnuts-and-pinapple/ ;)Read more
recipe Grilled Salmon with Morel Vinaigrette
Troy Forest Park, IL 03-11-2009
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VeryGood!!
Rated: 4 stars out of 5

I did not have morels(season is coming soon) so I used porcini mushrooms. Also, I forgot the parsley so I chopped up arugala... instead. It worked out great. I served with brown basmati rice and grilled asparagus. My wife loved it.Read more
recipe Grilled Salmon with Morel Vinaigrette
Ashley Columbus, OH 05-01-2007
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Pretty good
Rated: 3 stars out of 5

Not the best salmon dish I've ever made or tasted, but good enough to maybe make it again. However, the recipe called for 2... oz. morel mushrooms and I only used 1 oz. to keep the cost down (and there were plenty of mushrooms). Overall, a pretty good dish, but not sure I will make it again any time soon.Read more