Name: Salmon Club Sandwiches
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 medium onion -; 2 tbsp. tamarind concentrate -; 2 clove garlic -; 2 dried chipotle chiles -; 3/4 c. golden raisins -; 1/4 c. tomato paste -; 1/4 c. agave syrup (see Tips & Techniques) -; 1/2 tsp. pure chile powder -; Salt and freshly ground pepper -; 4 skinless salmon fillets -; 12 thin slices of whole wheat toast -; 1/4 c. mayonnaise -; 1 c. arugula leaves -; 4 large slices of beefsteak tomato -

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Ingredients for - Salmon Club Sandwiches

1. 2 tbsp. extra-virgin olive oil -

2. 1 medium onion -

3. 2 tbsp. tamarind concentrate -

4. 2 clove garlic -

5. 2 dried chipotle chiles -

6. 3/4 c. golden raisins -

7. 1/4 c. tomato paste -

8. 1/4 c. agave syrup (see Tips & Techniques) -

9. 1/2 tsp. pure chile powder -

10. Salt and freshly ground pepper -

11. 4 skinless salmon fillets -

12. 12 thin slices of whole wheat toast -

13. 1/4 c. mayonnaise -

14. 1 c. arugula leaves -

15. 4 large slices of beefsteak tomato -

How to cook deliciously - Salmon Club Sandwiches

1. Stage

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. Stage

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. Stage

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. Stage

For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato, and fish.