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Ingredientes
- 4 x Salmon fillet, 3 ounce, skinned
- 1/2 tsp Tarragon, dry, crushed
- 1/4 tsp Salt
- 1/8 tsp Pepper, black
- 2 tsp Extra virgin olive oil
- 2 x Garlic clove, chopped
- 1/4 c. Chicken broth
- 1 Tbsp. Sweet pickle relish
- 2 tsp Lemon juice
- 1 pch Cayenne
- 1 1/2 c. Boston lettuce leaves
- 1/2 c. Plum tomatoes, sliced
- 4 slc Pumpernickel, 1 ounce
Direcciones
- Spray indoor ridged grill with nonstick cooking spray; heat over medium heat. Or possibly, prepare outdoor grill according to manufacturer's directions.
- Sprinkle salmon on both sides with tarragon, salt and black pepper. Grill 5 min on each side, till fish is cooked through.
- Meanwhile, to prepare sauce, in small nonstick skillet, heat oil. Add in garlic; cook, stirring constantly, 2 min. Stir in broth, relish, lemon juice and red pepper; cook, stirring frequently, 2-3 min, till sauce boils and reduces slightly. Remove from heat.
- To assemble sandwich, divide lettuce and tomato proportionately over bread. Place salmon on top and drizzle proportionately with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 269 | 51% |
| Total Fat 29.95g | 37% |
| Saturated Fat 6.51g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 533mg | 22% |
| Potassium 888mg | 25% |
| Total Carbs 18.37g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.93g | 1% |
| Protein 43.86g | 70% |
