Salmon Club Sandwiches

By Drjt

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion coarsely chopped
• 2 tablespoons tamarind concentrate
• 2 garlic cloves coarsely chopped
• 2 dried chipotle chiles stems and seeds discarded
• 3/4 cup golden raisins
• 1/4 cup tomato paste
• 1/4 cup agave syrup see Note
• 1/2 teaspoon pure chile powder
• Salt and freshly ground pepper
• 4 skinless 4-ounce salmon fillets halved crosswise
• 12 slices of whole wheat toast
• 1/4 cup mayonnaise
• 1 cup arugula leaves
• 4 slices of beefsteak tomato
• Tip: Sweet agave syrup, made from agave plants, is available at health-food stores.

Details

Servings 4
Preparation time 40mins
Cooking time 120mins
Adapted from cooking.com

Preparation

Step 1

The Good News Charles Dale makes this healthy club sandwich with omega-3-rich salmon grilled in a lightly sweet, tangy tamarind sauce. The extra sauce here can be refrigerated for up to 1 week and is delicious on chicken or pork chops.

12 slices of whole wheat toast

DIRECTIONS

In a saucepan, heat the oil. Add the onion and cook over moderate heat until softened. Add the tamarind, garlic, chipotles, raisins, tomato paste, agave and chile powder. Bring to a boil and simmer over low heat until thick, 20 minutes. Let cool, then puree in a blender. Season with salt and pepper.

Light a grill and oil the grates. Grill the salmon over high heat, turning once and basting with another 1/2 cup of the sauce, until just cooked through, 4 minutes.

For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato and fish.