Friday, June 22, 2007

Grilled Salmon Sandwiches

I saw this recipe on Ina Garten's Barefoot Contessa the other day, and have been counting down the days when Greg and I would both be home for supper so I could make it.
It was worth the wait!
I grilled the salmon fillets for 4 minutes on each side, then let them rest just about 5 minutes before assembling the sandwiches. They were moist and perfect.
The sauce is really yummy - the capers give it a little tang. Try to use fresh herbs if possible.

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper

For the sauce (make this a bit ahead of time):
1 cup good 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

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.

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