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Grilled Salmon Sandwiches

Source of Recipe


From "Barefoot Contessa Parties!"



List of Ingredients



• 2 pounds fresh salmon fillets
  
• Good olive oil
  
• Kosher salt
  
• Freshly ground pepper
  
• .
  
• -- For the Sauce --
  
• 1 cup good mayonnaise
  
• ¼ cup sour cream
  
• ¾ tsp white wine vinegar
  
• 12 fresh basil leaves
  
• ¾ cup chopped fresh dill
  
• 1½ Tbsp chopped scallions (white and green parts)
  
• ¼ tsp kosher salt
  
• ¼ tsp freshly ground black pepper
  
• 3 tsp capers, drained
  
• .
  
• -- To Assemble --
  
• 6 fresh white or brioche rolls (4-inch round)
  
• ¼ pound mesclun mix or fresh basil leaves
  






Instructions



1. For the salmon:
   Heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt and pepper to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
   
   
2. 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 2 or 3 times.
   
   
3. To assemble the sandwiches:
   Slice the rolls in half crosswise. Spread a tablespoon of sauce on each cut side. On the bottom half, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
   
   Makes 6 servings.