| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Indo | Fish, Low-cal, Sandwiches | 4 | Servings |
INGREDIENTS
| 4 | Salmon fillet, 3 oz; skinned | |
| 1/2 | ts | Tarragon, dried; crushed |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper, black |
| 2 | ts | Olive oil |
| 2 | Garlic clove; minced | |
| 1/4 | c | Chicken broth |
| 1 | tb | Sweet pickle relish |
| 2 | ts | Lemon juice |
| 1 | pn | Cayenne |
| 1 1/2 | c | Boston lettuce leaves |
| 1/2 | c | Plum tomatoes; sliced |
| 4 | sl | Pumpernickel; 1 oz |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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