"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Salmon with Crunchy Sweet Mustard Vinaigrette Recipe

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This recipe for Grilled Salmon with Crunchy Sweet Mustard Vinaigrette, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Trail Strickler
Added: Friday, June 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Vinaigrette:
3 tbsp. white wine vinegar
2 tbsp. coarse or whole grain Dijon mustard
1 small shallot, finely chopped
2 tbsp. honey
1/2 c. olive oil
Salt and freshly ground black pepper

Salmon:
4 (6 to 8 oz.) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive Oil
Salt and freshly ground black pepper

Directions:
Directions:
Vinaigrette:
Whisk the vinegar, mustard and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)

Salmon:
1. Heat your grill to high.
2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon, skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

Number Of Servings:
Number Of Servings:
Serves 4;
Personal Notes:
Personal Notes:
This recipe can be doubled to serve 6 to 8.

 

 

 

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