- 4
- 40 mins
- 120 mins
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.
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.