Salmon Club Sandwiches Recipe
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.
Picture Credit: Kana Okada
Recipe By: Charles Dale
Notes: Sweet agave syrup, made from agave plants, is available at health-food stores.
One Serving 662 cal, 28 gm fat, 3.7 gm sat fat, 48 gm carb, 7 gm fiber.
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Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| 1 medium onion, coarsely chopped | ||
| Tamarind concentrate | 2 Tablespoon | |
| 2 garlic cloves, coarsely chopped | ||
| 2 dried chipotle chiles, stems and seeds discarded | ||
| Golden Raisins | 3/4 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Agave syrup | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon pure chile powder | ||
| Ground pepper | 1 To taste | |
| Four skinless 4-ounce salmon fillets, halved crosswise | ||
| 12 thin slices of whole wheat toast | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Arugula leaves | 1 Cup (16 tbs) | |
| 4 large slices of beefsteak tomato | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
