Lunch: Salmon Club Sandwiches

This recipe includes superfoods such as:

Salmon, Agave

Health benefits of Salmon Club Sandwiches

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

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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