Salmon Club Sandwiches

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.

Yield: 4
Recipe from Food & Wine

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 tablespoons tamarind concentrate
  • 2 cloves 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 large slices of beefsteak tomato

Preparation

  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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