Griddled salmon sandwiches

  • For the salmon sandwiches
  • Good olive oil
  • 900g fresh salmon fillets
  • Salt and freshly ground pepper
  • 6 fresh white or brioche rolls
  • Sauce, recipe follows
  • 125g mesclun mix or fresh basil leaves
  • For the sauce
  • 250g good mayonnaise
  • 50g sour cream
  • 3/4 tsp white wine vinegar
  • 12 fresh basil leaves
  • 100g chopped fresh dill
  • 1 1/2 tbsps chopped spring onions
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 tsps capers, drained
For the salmon sandwiches:
1) Preheat a barbecue or griddle, and brush the top of the griddle with oil. Rub the outside of the salmon with olive oil, salt and pepper, to taste.

2) Griddle 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.

3) To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tbsp 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.

For the sauce:
1) Place the mayonnaise, sour cream, vinegar, basil, dill, spring onions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined.

2) Add the capers and pulse 2 or 3 more times.

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