Grilled Salmon with Morel Vinaigrette Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 (8-ounce) wild salmon fillets 1/2 Cup Olive Oil Salt and Pepper 2 ounces dried morel mushrooms 1/4 cup Champagne vinegar 1/2 small shallot, thinly sliced 2 teaspoons Dijon mustard 3 tablespoons coarsely chopped fresh parsley leaves
			To Make 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 olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley. To make Salmon: - 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.