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Salmon Club Sandwiches

Food.and.Wine1's picture
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. Picture Credit: Kana Okada Recipe By: Charles Dale Notes: Sweet agave syrup, made from agave plants, is available at health-food stores. One Serving 662 cal, 28 gm fat, 3.7 gm sat fat, 48 gm carb, 7 gm fiber. For more recipes, please visit
  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
  Salt 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.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy

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Salmon Club Sandwiches Recipe