Grilled Salmon with Morel Vinaigrette (Bobby Flay)

Sastojci

Grilled Salmon with Morel Vinaigrette (Bobby Flay)

4 (8-oz) wild salmon (or halibut) fillets

olive oil

salt & pepper

Morel Vinaigrette

Heat grill to high. Brush salmon on both sides with oil and season with s & p. Grill on

both sides until golden brown and cooked to medium doneness, about 3 mins per side.

Remove from the grill and immediately drizzle with the morel vinaigrette.

Morel Vinaigrette

2 oz. dried morel mushrooms

1/4 c champagne vin

1/2 small shallot, thinly sliced

2 t dijon mustard

s & p

1/2 c olive oil

3 T coarsely shopped fresh parsley leaves

Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 mins,

then drain, reserving liquid, and coarsely chop.

Whisk together vinegar, shallot, mustard, s & p 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.