Tasty Planner - Recipe - Grilled Salmon Fillet with Almond Vinaigrette by The Simpsons

Instructions

1. Place fillets skin-side up on rimmed baking sheet or large plate lined with clean kitchen towel. Place second clean kitchen towel on top of fillets and press down to blot liquid. Refrigerate fish, wrapped in towels, while preparing grill, at least 20 minutes.
2. 2. Meanwhile, following photo 2 in Keys to Nonstick Grilling below, loosely cover cooking grate with large piece of heavy-duty aluminum foil. Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. Remove foil with tongs and discard. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grate. Continue to wipe grate with oiled paper towels, re-dipping towels in oil between applications, until grate is black and glossy, 5 to 10 times (see photo 3 of Keys to Nonstick Grilling below).
3. 3. Brush both sides of fish with thin coat of oil and season with salt and pepper. Place fish skin-side down on grill diagonal to grate (photo 4 of Keys to Nonstick Grilling below), reduce heat to medium, cover grill, and cook without moving until skin side is brown, well marked, and crisp, 3 to 5 minutes. (Try lifting fish gently with spatula after 3 minutes; if it doesn’t cleanly lift off grill, continue to cook, checking at 30-second intervals until it releases.) Using 2 spatulas, flip fish to second side (photo 5 of Keys to Nonstick Grilling below) and cook, covered, until centers of fillets are opaque and register 125 degrees on instant-read thermometer, 2 to 6 minutes longer. Serve immediately with lemon wedges or your choice of sauce.

Vinaigrette
Place almonds in zipper-lock bag and, using rolling pin, pound until no pieces larger than 1/2 inch remain. Combine pounded almonds, honey, mustard, vinegar, and shallot in medium bowl. Whisking constantly, drizzle in olive oil until emulsion forms. Add water and tarragon and whisk to combine, then season with salt and pepper. Serve with Salmon.