4 salmon fillet -- 3 oz
- skinned
1/2 teaspoon tarragon -- dried, crushed
1/4 teaspoon salt
1/8 teaspoon pepper -- black
2 teaspoons olive oil
2 garlic clove -- minced
1/4 cup chicken broth
1 tablespoon sweet pickle relish
2 teaspoons lemon juice
1 pinch cayenne
1-1/2 cups Boston lettuce leaves
1/2 cup plum tomatoes -- sliced
4 slices pumpernickel -- 1 oz
Instructions:
Spray indoor ridged grill with nonstick cooking spray; heat over medium
heat. Or, prepare outdoor grill according to manufacturer's directions.
Sprinkle salmon on both sides with tarragon, salt and black pepper.
Grill 5 minutes on each side, until fish is cooked through. Meanwhile,
to prepare sauce, in small nonstick skillet, heat oil. Add garlic;
cook, stirring constantly, 2 minutes. Stir in broth, relish, lemon
juice and red pepper; cook, stirring frequently, 2-3 minutes, until
sauce boils and reduces slightly. Remove from heat. To assemble sandwich,
divide lettuce and tomato evenly over bread. Place salmon on top and
drizzle evenly with sauce.
