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Lunch: Salmon Club Sandwiches
This recipe includes superfoods such as:
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2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 tablespoons tamarind concentrate
2 garlic cloves, 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
Four 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
Instructions
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.
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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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