- Recipes Home
- Interest Groups
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.
For more recipes, please visit Foodandwine.com
|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|
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.