Grilled Salmon Fillets With Granny Smith Vinaigrette

CATEGORY	CUISINE	TAG	YIELD
Grains			4	Servings

INGREDIENTS

2	lb	Salmon fillet
		Salt and pepper to taste
		Instant flour for dredging
		preferable Wondra
1/2		Granny Smith apple, cored
		and finely diced skin
		on
1/4	lb	Bacon
2	T	Plus 2 tsp white wine
		vinegar
2	T	Plus 2 tsp hazelnut oil
2	t	Chopped fresh tarragon, plus
		tarragon leaves for
		garnish

INSTRUCTIONS

From the Dean & DeLuca Cookbook by David Rosengarten  Place a cast iron
skillet over high heat til very hot, about 5 mins.  Cook bacon and
reserve. Cut the fillets into portions. Season with  salt and pepper;
then flour lightly with instant flour. Add all the  salmon to the pan
in which bacon was cooked, and cook til browned  outside and just done
in the center. Make the vinaigrette at the last  minute. Beat together
the apple, the vinegar, the hazelnut oil and  the 2 tsps of chopped
tarragon. To serve, divide the fillets among 4  plates. Top with the
diced apples removed from the vinaigrette with a  slotted spoon. Mince
the bacon finely, and top the apples with that.  Put the remainder of
the vinaigrette over and around the fish.  Garnish with fresh tarragon
leaves. (Serves 4).  Posted to KitMailbox Digest  by Cairn Rodrigues
<cairnann@yahoo.com>  on Aug 15, 1998, converted by MM_Buster v2.0l.

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