Salmon Club Sandwiches

Salmon Club Sandwiches Recipe
Photo: © Kana Okada
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.



Recipe from

Food & Wine


2 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
2 tablespoons tamarind concentrate
2 garlic, 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 thin slices of whole wheat toast
1/4 cup mayonnaise
1 cup arugula leaves
4 slices of beefsteak tomato


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.

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.

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.

Charles Dale,

Food & Wine

March 2009
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