Grilled Salmon Fillets With Granny Smith Vinaigrette

Directions

1. Place a cast iron skillet over high heat til very warm, about 5 mins. Cook bacon and reserve. Cut the fillets into portions. Season with salt and pepper; then flour lightly with instant flour. Add in all the salmon to the pan in that 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 minced 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 which. Put the remainder of the vinaigrette over and around the fish. Garnish with fresh tarragon leaves. (Serves 4).