Salmon Sandwich

Prep Time: 20 minutes | Cook Time: 10 minutes | About 320 kcal per sandwich

2 pounds of fresh salmon fillets Extra virgin olive oil ¾ cup of red onions (peeled & chopped) 1 cup of good mayonnaise ¼ cup of sour cream ¾ teaspoon of white wine vinegar 12 fresh basil leaves ¾ cup of freshly chopped dill 1 ½ tablespoons of chopped scallions Salt and pepper as desired 6 white or brioche rolls 12 pieces of mesclun salad Yield: 6 servings

Either heat coals in an outdoor grill and brush the top of grill with oil. Rub outside of salmon with olive oil, add salt and pepper as desired for taste. Grill for 5 minutes on each side, or until Salmon is cooked through. Put on plate and let it rest for 15 minutes. OR heat non-stick pan over high heat, rub outside of salmon with olive oil, add salt and pepper as desired for taste. Fry for 5 minutes on each side, or until Salmon is cooked through. Put on plate and let it rest for 15 minutes. Place mayonnaise, vinegar, sour cream, salt, pepper, dill and basil in food processor and process until combined → this is your home-made sauce :) Slice the rolls in halves, crosswise. Spread a tablespoon of sauce on each side of the rolls. On the bottom, place 1-2 pieces of mesclun salad, as well as some onions and put on top a piece of salmon. If desired, put more onions or herbs on the salmon. Place the top of the roll on the salmon and serve immediately. Tip: can also be served with raw salmon - if you decide to do so, make sure it is FRESH! ​

Salmon Sandwich

Prep Time: 20 minutes | Cook Time: 10 minutes | About 320 kcal per sandwich

Ingredients:

2 pounds of fresh salmon fillets Extra virgin olive oil ¾ cup of red onions (peeled & chopped) 1 cup of good mayonnaise ¼ cup of sour cream ¾ teaspoon of white wine vinegar 12 fresh basil leaves ¾ cup of freshly chopped dill 1 ½ tablespoons of chopped scallions Salt and pepper as desired 6 white or brioche rolls 12 pieces of mesclun salad Yield: 6 servings

Directions:

Either heat coals in an outdoor grill and brush the top of grill with oil. Rub outside of salmon with olive oil, add salt and pepper as desired for taste. Grill for 5 minutes on each side, or until Salmon is cooked through. Put on plate and let it rest for 15 minutes. OR heat non-stick pan over high heat, rub outside of salmon with olive oil, add salt and pepper as desired for taste. Fry for 5 minutes on each side, or until Salmon is cooked through. Put on plate and let it rest for 15 minutes. Place mayonnaise, vinegar, sour cream, salt, pepper, dill and basil in food processor and process until combined → this is your home-made sauce :) Slice the rolls in halves, crosswise. Spread a tablespoon of sauce on each side of the rolls. On the bottom, place 1-2 pieces of mesclun salad, as well as some onions and put on top a piece of salmon. If desired, put more onions or herbs on the salmon. Place the top of the roll on the salmon and serve immediately. Tip: can also be served with raw salmon - if you decide to do so, make sure it is FRESH! ​