Ingredients:
- 2 dried chipotle chiles, stems and seeds discarded
- 4 skinless 4-oz salmon fillets, halved crosswise
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.87 Kcal (3315 kJ) | ||
| Calories from fat | 277.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 47% | |
|---|---|---|---|
| Cholesterol | 152.06mg | 51% | |
| Sodium | 469.19mg | 20% | |
| Potassium | 1674.48mg | 36% | |
| Total Carbs | 55.4g | 18% | |
| Sugars | 33.2g | 133% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 71.08g | 142% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2.1mg | 11% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 174.76 Kcal (732 kJ) | ||
| Calories from fat | 61.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 47% | |
|---|---|---|---|
| Cholesterol | 33.56mg | 51% | |
| Sodium | 103.55mg | 20% | |
| Potassium | 369.54mg | 36% | |
| Total Carbs | 12.23g | 18% | |
| Sugars | 7.33g | 133% | |
| Dietary Fiber | 0.84g | 15% | |
| Protein | 15.69g | 142% | |
| Vitamin C | 1.7mg | 13% | |
| Iron | 0.5mg | 11% | |
| Calcium | 15.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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