Salmon Club Sandwiches

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2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

2 tablespoons tamarind concentrate

2 cloves 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 large slices of beefsteak tomato

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