2  C. Wirthy Blackened Salmon Fillets
Olive oil
Salt
Pepper, freshly ground to desired consistency

2 of your favorite rolls or 4 slices of bread

For the sauce:

1/3 cup light mayonnaise
1 tablespoon light sour cream
1/4 teaspoon white wine vinegar
4 fresh basil leaves
1/4 cup chopped fresh dill
1/2 tablespoons chopped scallions, (white and green parts)
Salt to taste
Black pepper to taste
1 teaspoons capers, drained

For the salmon:  Heat outdoor grill or grill pan 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 half if necessary.  Spread desired amount of sauce on each side.  On the bottom half, place a bunch of mesclun salad mix and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.