Ingredients
4 salmon fillets (1 inch thick and 5 ounces each), skin removed3/4 cup mesquite marinade1/4 teaspoon pepper4 slices sourdough bread (1/2 inch thick)1/4 cup tartar sauce4 iceberg lettuce leaves4 lemon wedges, optional
Preparation
Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes.
Drain salmon, discarding marinade. Sprinkle salmon with pepper.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork.
Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.
