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.