Grilled Salmon Sandwiches

The Contessa never fails! I got this recipe from Ina Garten's cookbook and I just had to make it because it seemed like such a simple yet healthy meal and, as I mentioned before, my family and I are trying to eat more fish. I am very lucky that there is a fishmonger I can go to and get the freshest catch of the day, and I think that's a big key in this recipe: super fresh salmon fillets. I cut the recipe below in half since it's just me, Matt and Mike, and the portions came out perfectly!

INGREDIENTS (serves 6)

• 2 pounds fresh salmon fillets
• Olive oil
• Kosher salt
• Freshly ground pepper

For the sauce:

• 1 cup Hellman's 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

DIRECTIONS

For the salmon, heat your (coals or propane) 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.