Grilled Salmon Sandwich

Recipe Ingredients

4		Salmon fillet - 3 oz, skinned
1/2 teaspoon	2.5ml	Tarragon - dried, crushed
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper - black
2 teaspoons	10ml	Olive oil
2		Garlic clove - minced
1/4 cup	59ml	Chicken broth
1 tablespoon	15ml	Sweet pickle relish
2 teaspoons	10ml	Lemon juice
1		Cayenne
1 1/2 cups	60g / 2.1oz	Boston lettuce leaves
1/2 cup	31g / 1.1oz	Plum tomatoes - sliced
4		Pumpernickel - 1 oz

Recipe 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.

Source:
Cooking Light, July/Aug 1993, page 130

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