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Salmon Club Sandwiches

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 medium onion, coarsely chopped

  3. 2 tablespoons tamarind concentrate

  4. 2 cloves garlic, coarsely chopped

  5. 2 dried chipotle chiles, stems and seeds discarded

  6. 3/4 cup golden raisins

  7. 1/4 cup tomato paste

  8. 1/4 cup agave syrup, see Note

  9. 1/2 teaspoon pure chile powder

  10. Salt and freshly ground pepper

  11. 4 skinless 4-ounce salmon fillets, halved crosswise

  12. 12 thin slices of whole wheat toast

  13. 1/4 cup mayonnaise

  14. 1 cup arugula leaves

  15. 4 large slices of beefsteak tomato

Instructions Jump to Ingredients ↑

  1. 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.

  2. Set the salmon in a large, shallow dish and season with salt and pepper. Coat with 1/2 cup of the sauce; refrigerate for 1 hour.

  3. 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.

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

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