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| Grilled Salmon Sandwiches
The sauce for this sandwich is so good it can even be
used as a dip.
2 pounds fresh salmon fillets
Kosher or sea salt
Freshly ground pepper
Rolls or buns
Lettuce or basil leaves
1 cup mayonnaise
1/4 cup sour cream
3/4 tsp. white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1-1/2 Tbsp. chopped scallions, white and green parts
1/4 tsp. kosher or sea salt
1/4 tsp. freshly ground black pepper
3 tsp. capers, drained
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 a
food processor. Process until combined. Add the
capers and pulse 2 or 3 times.
Spread a tablespoon of sauce on both sides of each
roll. Top with salmon and lettuce or basil leaves.
Leigh Brookhyser, Editor