fresh salmon fillets Good olive oil Kosher salt Freshly ground pepper For the sauce 1 cup good mayonnaise 1/4 cup sour cream 3/4 teaspoon white wine vinegar 12 fresh basil leaves 1 1/2 tablespoons chopped scallions, (white and green parts) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper To assemble 12 fresh white or brioche rolls 2-inch round) 1/4 pound mesclun mix or fresh baby spinach Instructions For the salmon, Heat up Grill and grease it. 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 I covered it with tin foil. For the sauce, place the mayonnaise, sour cream, vinegar, basil, , scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Make ahead and place in fridge covered overnight. 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 spinach or salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt
That would be our “Crocktober” Crock Pot Recipe Party. I can’t tell you how thrilled we are that we have the ability to share our foodie friends recipes each week and see amazing traffic going to their sites as a result