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Home -> Main Dishes -> Seafood
Recipe submitted by cynthiaw
Ingredients (view qty in metric system instead)
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
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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