3 TB white wine vinegar
2 TB coarse or whole grain Dijon mustard
1 shallot, finely chopped
2 TB honey
1/3 c olive oil
salt and freshly ground pepper
4 (6-8oz) salmon filets, preferably 1" thick with skin
olive oil for basting
DirectionsFor the salmon: heat grill to high.
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, about 4 to 5 minutes. Turn the filets over, reduce heat to medium or move to a cooler part of the grill and cook until just cooked through but not falling apart, about 2 minutes more.
While salmon is cooking, whisk together the vinegar, mustard and shallot in a small bowl. Gradually whisk in the honey then the olive oil until the dressing is emulsified. Season to taste with salt and pepper. The vinaigrette can be made ahead and refrigerated, but must be at room temperature to serve.
Remove the fish to serving plates or platter and spoon the vinaigrette over each fillet. Serve immediately.