Grilled Salmon Sandwiches
Level: EasyTotal Time: 45 minutesPrep Time: 20 minutesInactive Time: 15 minutes (salmon resting)Cook Time: 10 minutesYield: 6 servings
Ingredients
For the Salmon
Salmon (for 6 servings)
Olive oil (for rubbing)
Salt, to taste
Pepper, to taste
For the Sauce
Mayonnaise
Sour cream
Vinegar
Fresh basil
Fresh dill
Scallions (chopped)
Salt, to taste
Pepper, to taste
Capers (drained)
For Assembly
Sandwich rolls (6)
Fresh mesclun salad
Directions
Prepare the Salmon
Preheat an outdoor grill by heating coals until hot. Brush the grill grates with oil to prevent sticking.
Rub the outside of the salmon with olive oil, then season generously with salt and pepper to taste.
Place the salmon on the grill and cook for 5 minutes per side, or until it is almost cooked through (the flesh should be opaque and flake easily with a fork).
Remove the salmon from the grill and transfer it to a plate. Let it rest for 15 minutes to allow the juices to redistribute.
Make the Sauce
In the bowl of a food processor fitted with a steel blade, combine the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper.
Process the mixture until smooth and well combined.
Add the capers to the food processor and pulse 2-3 times to incorporate them (do not overprocess—you want small chunks of capers for texture).
Assemble the Sandwiches
Slice the sandwich rolls in half crosswise.
Spread a tablespoon of the sauce on each cut side of the rolls (both the top and bottom halves).
On the bottom half of each roll, add a handful of mesclun salad, followed by a piece of grilled salmon.
Place the top half of the roll on top of the salmon and press gently to secure.
Serve the sandwiches immediately.
