Grilled Salmon Sandwiches With Herbed Mayonnaise Recipes

GRILLED SALMON SANDWICHES

Steps:

• 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.

GRILLED SALMON BLT CLUBS

Steps:

• Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate.
• Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half.
• Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
• Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters.

GRILLED SALMON SANDWICH WITH DILL SAUCE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
• Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
• Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

DELICIOUS GRILLED SALMON SANDWICHES

Steps:

• 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.
• (I like to toast the rolls on the grill too) Enjoy!