Ingredients
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2 lbs fresh salmon fillets
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extra virgin olive oil
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kosher salt
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1 cup good mayonnaise
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1/4 cup sour cream
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12 fresh basil leaves
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3/4 cup chopped fresh dill
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1 1/2 tablespoons chopped scallions (white and green parts)
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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3 teaspoons capers, drained
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fresh ground pepper
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3/4 teaspoon white wine vinegar
Instructions
- 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.
- 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.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise.
- Spread a tablespoon of sauce on each cut side.
- On the bottom 1/2, place some mesclun salad and then a piece of salmon.
- Place the top of the roll on the salmon and serve immediately.
- (I like to toast the rolls on the grill too) Enjoy!