Ingredients
2tbspextra virgin olive oil
1mediumonion
2tbsptamarind concentrate
2clovegarlic
2chipotle chiles,dried
¾cupgolden raisins
¼cuptomato paste
¼cupagave syrup
½tsppure chile powder
salt and freshly ground pepper
4salmon fillets,skinless
12thin slices of whole wheat toast
¼cupmayonnaise
1cuparugula leaves
4largeslices of beefsteak tomato
Preparation
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 for 20 minutes, until thick.
Let cool, then puree in a blender. Season with salt and pepper.
Set the salmon in a large, shallow dish and season with salt and pepper. Coat with half a cup of the sauce and refrigerate for 1 hour.
Light a grill and oil the grates. Grill the salmon over high heat, turning once and basting with another half a cup of the sauce, until just cooked through.
For each club, use 3 slices of toast; spread each with 1 teaspoon of mayonnaise and layer with the arugula, tomato, and fish.
