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
Preparation
Step 1In 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.Step 2Set 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.Step 3Light 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.Step 4For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato, and fish.
