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 manufacturers 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.