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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
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.
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