Bored stiff of the same old lunch sandwich? Well, there is nothing fishy about this sandwich that is sure to add excitement to midday meals or even summer picnics. Serve extra chutney with egg dishes.
1 Tbsp (15 mL) grapeseed oil or camelina oil
1 small yellow onion, chopped
1 garlic clove, minced
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) mustard seeds
1 lb (450 g) tomatoes, chopped
1/2 cup (125 mL) port wine
1 tsp (5 mL) lemon zest
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) balsamic vinegar
1 lb (450 g) skinless wild salmon fillets
10 slices organic whole grain bread, preferably toasted
3 cups (750 mL) baby spinach
Heat oil in heavy-bottomed saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Place garlic, fennel seeds, and mustard seeds in pan and heat for 1 minute. Add tomatoes, port, lemon zest, and black pepper to pan, bring to a boil, and simmer uncovered over medium-low heat until liquid has reduced by about half and mixture has thickened, about 15 minutes. Stir in balsamic vinegar.
Place salmon and a couple pinches of salt in large saucepan. Add enough water to cover salmon by at least 1 in (2.5 cm). Bring to very slight simmer with a few bubbles breaking the surface and cook for 8 minutes, or until fish is cooked through. Skim off any foam that forms. Remove fish with slotted spoon and gently break apart flesh with fork.
Divide salmon among five bread slices. Top with equal amounts tomato chutney and spinach. Top with remaining bread slices and slice each in half.