Grilled Salmon with Crunchy, Sweet Mustard Vinaigrette

I went for dinner at my parents house tonight. They just love Bobby Flay's cookbook, Boy Gets Grill. Almost every page is tagged to be made and all of the recipes look good. This salmon was one of the first recipes my parents have made from Boy Gets Grill. It little spicy for me, but very, very good. According to Bobby Flay, this salmon should be served with a coconut-cashew basmati rice.  This rice was awesome, what a soft, but rich flavor and interesting textures. It was perfect.

From Bobby Flay's  Boy gets Grill.

For the Vinaigrette:

3 Tablespoons white wine vinegar

2 tablespoons coarse- or whole-grain Dijon mustard

1 small shallot, finely chopped

2 tablespoons honey

1/2 cup olive oil

salt and freshly ground black pepper

For the Salmon:

4 (6- to 8- ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin

olive oil

salt and freshly ground black pepper

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:

Heat your 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. 4 to 5 minutes. Turn the fillets over, reduce heat to medium or move to a cooler part of the grill and cook until just cooked though, but not falling apart, 2 to 3 minutes more. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.