4 Salmon fillet (3 oz);
-skinned
1/2 ts Dried tarragon; crushed
1/4 ts Salt
1/8 ts Black pepper
2 ts Olive oil
2 cl Garlic; minced
1/4 c Chicken broth
1 tb Sweet pickle relish
2 ts Lemon juice
1 pn Cayenne
1 1/2 c Boston lettuce leaves
1/2 c Plum tomatoes; sliced
4 sl Pumpernickel (1 oz)
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.
