Salmon Club Sandwiches
|Extra virgin olive oil||2 Tablespoon|
|Onion||1 Medium, coarsely chopped|
|Tamarind concentrate||2 Tablespoon|
|Garlic||2 Clove (10 gm), coarsely chopped|
|Dried chipotle chilies||2 , stems and seeds discarded|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Agave syrup||1⁄4 Cup (4 tbs)|
|Chile powder||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Skinless salmon fillets||16 Ounce, halved crosswise (4 In Number, 4 Ounce Each)|
|Whole wheat toast||12 (Thin Slices)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Arugula leaves||1 Cup (16 tbs)|
|Beefsteak tomato slices||4 Large|
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.