Ingredients
- 4 salmon fillet
- 2 garlic clove
- 1 sweet pickle relish
- 1/2 c tomatoes (plum)
- 1/4 c chicken broth
- 1 1/2 c boston lettuce leaves
- 2 ts lemon juice
- 2 ts olive oil
- 1/2 ts tarragon
- 1/4 ts salt
- 1/8 ts pepper
- 1 pn cayenne
- 4 slices pumpernickel (sliced)
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.