4 (8-ounce) wild salmon fillets
Salt and pepper
Morel Vinaigrette, recipe follows
2 ounces dried morel mushrooms
1/4 cup Champagne vinegar
1/2 small shallot, thinly sliced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/2 cup olive oil
3 tablespoons coarsely chopped fresh parsley leaves
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