Grilled Salmon with Crunchy Sweet Mustard Vinaigrette

1. 1

   Whisk the vinegar, mustard, and shallot together in a medium bowl.

2. 2

   Gradually whisk in the honey, then the oil, until the dressing is emulsified.

3. 3

   Season to taste with salt and pepper.

4. 4

   (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated.

5. 5

   Bring to room temperature and whisk or shake well before serving.)

6. 6

   1.

7. 7

   Heat your grill to high.

8. 8

   2.

9. 9

   Brush the fish on both sides with oil and season with salt and pepper.

10. 10

    Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes.

11. 11

    Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.

12. 12

    3.

13. 13

    Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.