Grilled Salmon Sandwiches
Source of Recipe
From "Barefoot Contessa Parties!" by Ina Garten
"I'm sure this sandwich started life as a way to use leftover salmon, but it's so good, why not make it fresh? The key is to take the salmon off the grill before it's done, as it keeps cooking for a few minutes."
List of Ingredients
◦ Good olive oil
◦ 2 pounds fresh salmon fillets, skin-on
◦ Kosher salt to taste
◦ Freshly ground black pepper to taste
For the sauce:
◦ 1 cup good mayonnaise
◦ ¼ cup sour cream
◦ ¾ teaspoon white wine vinegar
◦ 12 large fresh basil leaves
◦ ¾ cup chopped fresh dill
◦ 1 ½ tablespoons chopped scallions, white and green parts
◦ ¼ teaspoon kosher salt
◦ ¼ teaspoon freshly ground black pepper
◦ 3 teaspoons capers, drained
◦ 6 fresh white or brioche rolls (4-inch rounds)
◦ ¼ pound mesclun mix or fresh basil leaves
For the salmon, prepare a charcoal grill and brush the grilling rack with oil. Rub the outside of the salmon with olive oil, salt, and pepper. Grill the fish for 5 minutes on each side, or until it is *almost* cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove any remaining skin.
For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse two or three times.
To assemble the sandwiches, slice the rolls in half crosswise. Spread 1 tablespoon of the sauce on each cut side. Place some mesclun mix or basil on the bottom half, then a piece of salmon. Place the top of the roll on the salmon and serve.