Grilled Salmon Sandwich

Course : Grilling
Serves: 4
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4 fillets 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 clove garlic -- minced
1/4 cup chicken broth
1 tablespoon sweet pickle relish
2 teaspoons lemon juice
1 dash cayenne
1 1/2 cups Boston lettuce leaves
1/2 cup plum tomatoes -- sliced
4 slices pumpernickel -- 1 oz

Preparation / Directions:

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

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