• Healthy

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 medium onion, coarsely chopped
3. 2 tablespoons tamarind concentrate
4. 2 garlic cloves, coarsely chopped
5. 2 dried chipotle chiles, stems and seeds discarded
6. 3/4 cup golden raisins
7. 1/4 cup tomato paste
8. 1/4 cup agave syrup (see Note)
9. 1/2 teaspoon pure chile powder
10. Salt and freshly ground pepper
11. Four skinless 4-ounce salmon fillets, halved crosswise
12. 12 thin slices of whole wheat toast
13. 1/4 cup mayonnaise
14. 1 cup arugula leaves
15. 4 large slices of beefsteak tomato

Directions

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.

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.