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 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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