Ingredients: |
Ingredients: Good olive oil
6-6 oz salmon fillets
Kosher salt, to taste
Freshly ground black pepper
Dill Mayonnaise
1 cup good mayonnaise
1/4 cup sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 Tbsp. chopped scallions, white & green parts
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 tsp. capers
6 fresh white or egg rolls (4-inch rounds)
1/4 lb. mesclun mix, baby spinach or fresh basil leaves
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Directions: |
Directions:FOR THE SALMON:
Prepare barbeque – brush grilles with oil. Rub outside of salmon with olive oil, salt and pepper. Grill the fish for 5 minutes on each side, or until it is almost cooked. Remove to a plate and allow it to rest for 15 minutes. Remove the skin.
ALTERNATE METHOD: (our preference)
The salmon can also be done in a cast iron pan (or any frying pan that can go from stove top to oven) & seared.
Preheat oven to 400°F. Season each piece of salmon with salt and pepper. Add 1 1/2 Tbsp. of olive oil to a preheated frying pan on the top of the stove. Put salmon in pan, flesh side down, for 4 minutes on medium-high heat. Turn fish (it should be crusted golden brown) and cook for another 4 minutes – then put the frying pan in the oven for 5 - 8 minutes or until done. Take out of oven, remove from frying pan and let rest for 15 minutes. Remove the skin.
FOR THE SAUCE:
Put the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt & pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse two or three times.
TO ASSEMBLE:
Slice rolls in half crosswise. Spread 1 tablespoon of the sauce on each half of the roll. Place some mesclun (or spinach or basil) on the bottom half, then a piece of salmon. Place the top of the roll on the salmon & serve. |
This recipe for GRILLED SALMON SANDWICHES is from