Salmon Club Sandwiches

• 2 tablespoons extra-virgin olive oil
• 1 onion, coarsely chopped
• 2 tablespoons tamarind concentrate
• 2 garlic, coarsely chopped
• 2 dried chipotle chiles, stems and seeds discarded
• 3/4 cup golden raisins
• 1/4 cup tomato paste
• 1/4 cup agave syrup, see Note
• 1/2 teaspoon pure chile powder
• Salt and freshly ground pepper
• 4 skinless 4-ounce salmon fillets, halved crosswise
• 12 thin slices of whole wheat toast
• 1/4 cup mayonnaise
• 1 cup arugula leaves
• 4 slices of beefsteak tomato

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.

extravirgin olive oil, onion, tamarind concentrate, garlic, chiles, golden raisins, tomato paste, syrup, chile powder, salt, salmon, thin, mayonnaise, arugula, tomato

Taken from www.myrecipes.com/recipe/salmon-club-sandwiches (may not work)