I made these tonight and everyone except George loved them. (Weird because he is the one who eats pretty much anything!) Raph had seconds......that is REALLY saying something. We had corn on the cob and sauteed mustard greens with it. And of course, Halloween candy for dessert!
For salmon:
Good olive oil
2 lbs. salmon fillets, skin-on
salt and pepper
for the sauce:
1 C. mayonnaise
1/4 C. sour cream
3/4 tsp. white wine vinegar
basil leaves
3/4 C. chopped fresh dill
1 1/2 Tbl. chopped scallions, green and white parts
1/4 tsp. salt
1/4 tsp. pepper
3 tsp. capers, drained
For Assembly:
6 brioche or other rolls
basil leaves or salad mix
For the salmon, Ina Garten says to grill. I put olive oil on a non-stick grill pan, sprinkled the fish with salt and pepper, and cooked it on medium-high heat, flipping when it looked about cooked half-way through.
For the sauce, put the mayo, sour cream, vinegar, basil, dill,scallions, salt, and pepper in food processor and process until combined. Add capers and process a couple more times.
To assemble the sandwiches, slice the rolls in half and spread a little butter on them. Put them face down in the hot skillet the fish was in and toast them. Spread a little of the sauce on the toasted rolls, add some of the basil or salad greens, and a piece of salmon, then top of roll.
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