Grilled Salmon Sandwich
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
skinned |
*
|
| ½ | teaspoon |
tarragon leaves
dried,crushed |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | Garlic |
cloves, ground
minced |
*
|
| ¼ | cup |
chicken broth
|
|
| 1 | tablespoon |
dill relish
sweet |
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 ½ | cups |
boston lettuce
leaves |
|
| ½ | cup |
italian plum (roma) tomatoes
|
|
| 4 | slices |
pumpernickel bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
skinned |
*
|
| 2.5 | ml |
tarragon leaves
dried,crushed |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1E+1 | ml |
olive oil
|
|
| 2 | Garlic |
cloves, ground
minced |
*
|
| 59 | ml |
chicken broth
|
|
| 15 | ml |
dill relish
sweet |
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 355 | ml |
boston lettuce
leaves |
|
| 118 | ml |
italian plum (roma) tomatoes
|
|
| 4 | slices |
pumpernickel bread
|
* |
Directions
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 to 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.
