Salmon Club Sandwiches

Name: Salmon Club Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters agave syrup, see Note; 237 milliliters arugula leaves; 4 slices beefsteak tomato; 1 teaspoons pure chile powder; 2 dried chipotle chiles, stems and seeds discarded; 2 garlic, coarsely chopped; 177 milliliters golden raisins; 59 milliliters mayonnaise; 2 Tbsps extra-virgin olive oil; 1 onion, coarsely chopped; 1 kilograms skinless 4-ounce salmon fillets, halved crosswise; 4 servings Salt and freshly ground pepper; 2 Tbsps tamarind concentrate; 12 slices 12 thin slices of whole wheat toast; 59 milliliters tomato paste

You can never have too many main course recipes, so give Salmon Club Sandwiches a try. This recipe serves 4. One portion of this dish contains about 71g of protein, 40g of fat, and a total of 977 calories. Head to the store and pick up toast, salt and pepper, salmon fillets, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a saucepan, heat the oil.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over moderate heat until softened.

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Onion

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.

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Chili Powder

Tomato Paste

Chipotle Chiles

Tamarind

Raisins

Garlic

Agave

Let cool, then puree in a blender. Season with salt and pepper.

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Salt And Pepper

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Blender

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.

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Salt And Pepper

Salmon

Sauce

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.

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Salmon

Sauce

Cooking Oil

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Grill

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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Mayonnaise

Arugula

Spread

Tomato

Toast

Fish

Equipment

Sauce Pan

Blender

Grill

Ingredients

Servings:

59milliliters

agave syrup, see Note 237milliliters

arugula leaves 4slices

beefsteak tomato 1teaspoons

pure chile powder 2

dried chipotle chiles, stems and seeds discarded 2

garlic, coarsely chopped 177milliliters

golden raisins 59milliliters

mayonnaise 2Tbsps

extra-virgin olive oil 1

onion, coarsely chopped 1kilograms

skinless 4-ounce salmon fillets, halved crosswise 4servings

Salt and freshly ground pepper 2Tbsps

tamarind concentrate 12slices

12 thin slices of whole wheat toast 59milliliters

tomato paste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.