Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    salmon fillet -- 3 oz, skinned
     1/2  teaspoon      tarragon -- dried, crushed
     1/4  teaspoon      salt
     1/8  teaspoon      pepper -- black
   2      teaspoons     olive oil
   2                    garlic clove -- minced
     1/4  cup           chicken broth
   1      tablespoon    sweet pickle relish
   2      teaspoons     lemon juice
   1      pinch         cayenne
   1 1/2  cups          Boston lettuce leaves
     1/2  cup           plum tomatoes -- sliced
   4      slices        pumpernickel -- 1 oz

Preparation:

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