Grilled Salmon Sandwiches
This recipe builds your sandwich high by stacking a bed of mesclun greens and a thick cut of grilled salmon between two brioche buns. For a creamy finish, coat each side of the bun with her homemade sour cream-dill sauce. Dovetailing Tip: Grill enough salmon to have leftovers to use day 3 in Dijon Balsamic Salmon Cakes.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 608
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 608
2 pounds fresh salmon fillets
good olive oil
kosher salt
freshly ground pepper
For the sauce:
1 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
To assemble:
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
