Grilled Salmon and BLT Sandwiches with goddess dressing

This sandwich is delicious. Sometimes I am not a huge fan of salmon, but this marinade makes all the difference. I highly recommend that you use a grill pan to make these. I got one from "Santa" for Christmas and I love love love it. I use it for all sorts of things now, it really does make a difference in cooking. Dressing recipe to follow.

Grilled salmon BLT sandwiches (modified from Sara Foster)
Makes two sandwiches
You will need:

• 2 Salmon fillets ~4-6 oz. ea., skin on (I recommend wild salmon)
• 2 T Olive Oil
• 2 T Soy Sauce
• Juice of half an Orange
• 6 - 8 basil leaves, thinly sliced
  
• 4 slices of bread
• 4 strips of bacon
• 1 tomato, sliced
• Arugula

Rinse slamon under cool water, pat dry with a paper towel. Place skin side down in a shallow dish. Rub with olive oil, drizzle with soy sauce and orange juice, sprinkle with basil. Turn fillets over in the marinade (skin side up). Cover and refrigerate one hour to overnight.

Heat grill pan over medium heat, almost smoking. Remove salmon from marinade (reserve marinade). Season with salt and pepper. Lay fillets, skin side down, on grill pan for four minutes. Brush flesh with reserved marinade. Meanwhile cook bacon. Turn fillets over and grill for four more minutes. Spoon marinade over them as they cook. Fish is cooked through when opaque and flakey.
Toast bread, spread two pieces with goddess dressing, top with tomato slices, salmon, and bacon. Top with arugula, close sandiwch, and cut in half, enjoy!!
Goddess Dressing
You will need:

• 1/2 cup of mayo
• 1/2 cup of sour cream
• 2 T white vinegar
• Grated zest and juice of 1 lemon
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 20 fresh basil leaves, chopped
• 1/4 tsp sea salt
• 1/2 tsp fresh black pepper

Add all ingredients, except salt and pepper, to a blender/food processor. Blend until dressing is smooth with green specks. Add salt and pepper. Stir. Refrigerate to thicken. Yummy!