How To Make Salmon Club Sandwiches
Light and tasty, these salmon club sandwiches pack an explosion of flavor in each bite. They’re savory, slightly sweet, and perfectly tangy.
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.
- Calories: 1277.00kcal
- Fat: 73.11g
- Saturated Fat: 15.16g
- Monounsaturated Fat: 23.07g
- Polyunsaturated Fat: 23.57g
- Carbohydrates: 65.44g
- Fiber: 5.72g
- Sugar: 34.64g
- Protein: 88.67g
- Cholesterol: 223.43mg
- Sodium: 1443.70mg
- Calcium: 150.89mg
- Potassium: 2156.24mg
- Iron: 4.62mg
- Vitamin A: 256.52µg
- Vitamin C: 55.17mg
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