Grilled salmon sandwich

4 servings

Ingredients

Quantity Ingredient
Serves 4
Four 3-ounce skinned salmon fillets
½ teaspoon Crushed dried tarragon
¼ teaspoon Salt
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
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

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