Grilled salmon sandwich

4 servings

Ingredients

QuantityIngredient
Serves 4
Four 3-ounce skinned salmon fillets
½teaspoonCrushed dried tarragon
¼teaspoonSalt
teaspoonFreshly ground black pepper
2teaspoonsOlive oil
2eachesCloves garlic, minced (pressed)
¼cupLow-sodium chickn broth
1tablespoonSweet pickle relish
2teaspoonsLemon juice (I suggest fresh)
pinchGround red pepper
cupBoston lettuce leaves
½cupSliced plum tomatoes
Four 1-ounce slices pumpernickel bread
1eachSpray 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