Grilled Salmon Sandwich
4 salmon fillet, 3 oz; skinned
1/2 teaspoon tarragon, dried; crushed
1/4 teaspoon salt
1/8 teaspoon pepper, black
2 teaspoon olive oil
2 garlic clove; minced
1/4 cup chicken broth
1 tablespoon sweet pickle relish
2 teaspoon lemon juice
1 pinch cayenne
1 1/2 cup boston lettuce leaves
1/2 cup plum tomatoes; sliced
4 slice 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.

Yield: 4 servings

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