Friday, 10 August 2012

Grilled Salmon Sandwich


The sauce on these sandwiches are what make them extra special.  You blend dill and basil together and both of these flavors only intensify the salmon even more.  This is a really easy meal that is so satisfying!  We grilled corn as well to have on the side.  Enjoy!

Grilled Salmon Sandwich

  • 2 lbs. fresh salmon fillets (makes 6 sandwiches)
  • Olive oil
  • Kosher salt
  • Ground pepper
For the sauce:
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 3/4 tspn. white wine vinegar
  • 12 fresh basil leaves
  • 3/4  cup chopped fresh dill
  • 1 1/2 Tbl. scallions, chopped
  • 1/4 tspn. kosher salt
  • 1/4 tspn. ground pepper
  • 3 tspns. capers, drained
  • 6 rolls
  • 1/4 lb. lettuce mix & fresh basil for topping
-Heat a grill and brush the rack 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.  Return salmon to a plate and allow to rest for 15 minutes.

-For the sauce, place the mayo, 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.  Assemble the sandwiches on the rolls. Spread the sauce on both sides of the bun and top the salmon with lettuce and basil.  Enjoy!


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