I don't know if it's because of all the hot dogs I ate on the sidewalks of New York as a kid, but I never seem to get tired of mustard. I use it as a background flavor in a lot of my sauces, but in this one mustard is front and center. Use a whole-grain mustard, such as Pommery de Meaux from France, so that your sauce has a nice crunch from the whole seeds.

　　

Ingredients

Serves 4; can be doubled for 6 to 8

　　

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:

Step 1

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:

Step 2

1. Heat your grill to high.

　　

Step 3

2. 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 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.

　　

Step 4

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

　　Bobby Flay's Boy Gets GrillScribner