Grilled salmon sandwich
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 4 | ||
| Four 3-ounce skinned salmon fillets | ||
| ½ | teaspoon | Crushed dried tarragon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 2 | teaspoons | Olive oil |
| 2 | eaches | Cloves garlic, minced (pressed) |
| ¼ | cup | Low-sodium chickn broth |
| 1 | tablespoon | Sweet pickle relish |
| 2 | teaspoons | Lemon juice (I suggest fresh) |
| pinch | Ground red pepper | |
| 1½ | cup | Boston lettuce leaves |
| ½ | cup | Sliced plum tomatoes |
| Four 1-ounce slices pumpernickel bread | ||
| 1 | each | Spray indoor ridged grill with nonstick cooking spray; heat over |
Directions
FROM: WWM MAY '91 ; VALERIE
medium heat. Or, prepare outdoor grill according to manufacturer's directions.
2. Sprinkle salmon on both sides with tarragon, salt and black pepper.
Grill 5 minutes on each side, until fish is cooked through.
3. 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.
4. To assemble sandwich, divide lettuce and tomato evenly over bread.
Place salmon on top and drizzle evenly with sauce.
Each serving provides: 1/2FA, 2P, 1V, 1B, 10C, Per serving: 229 cal, 20 g pro, 8 g fat, 19 g car, 369 mg sod, 47 mg chol.
Submitted By FRED TOWNER On 12-25-95