• 3 Brioche Rolls
• 1 Pound of salmon filets, skin on
• Baby spinach, mixed greens or arugula
• Olive oil
• Kosher salt
• Pepper
• 1 Cup mayonnaise
• 1/4 Cup sour cream
• 3/4 Teaspoon white wine vinegar
• 12 Large fresh basil leaves
• 3/4 Cup chopped fresh dill
• 1 Scallion, chopped
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 2 Teaspoons capers

① Add all of the sauce ingredients, except the capers, to the bowl of a food processor and pulse until combined.
② Add the capers and pulse two or three times, until smooth.
③ Heat a charcoal, gas grill or a medium-sized pan. When the grill or pan is ready, brush it with oil.
④ Rub the salmon with oil and sprinkle with salt and pepper. Grill the salmon, 5 minutes per side, It should be almost cooked through.
⑤ Transfer the salmon to a plate and tent with foil. Let sit for 15 minutes. Toast the Brioche Rolls on the grill or in a toaster oven.
⑥ Spread both sides of the buns with the sauce and add greens to the bottom of the bun.
⑦ Remove any remaining skin from the salmon, top the buns with the salmon, and add the top bun to create a sandwich.