Salmon Sandwich with Tomato-Basil Chutney

1. Heat a saucepan and a skillet, both over medium heat. Remove the salmon from the refrigerator.
2. For the chutney, heat olive oil in the saucepan and add the chopped onion. Cook until softened.
3. While the onion cooks, drain the can of tomatoes, reserve the juice and set aside. Chop the tomatoes.
4. Add the chopped tomatoes, basil, maple syrup and ½ cup of the reserved tomato juice to the saucepan. Simmer until the liquid is reduced to half, leaving a thick chutney.
5. While the chutney simmers, prepare the salmon. Add the olive oil to the skillet.
6. Dry the salmon and season both sides with salt and pepper, then add to the skillet. Cook for 4 minutes, then turn and cook for an additional 3–4 minutes. Remove from the pan and set aside.
7. Scrape the skillet from any salmon remnants and return to the stove. To prepare the sandwich, melt ½ tablespoon of butter and place 2 slices of bread in the skillet to toast. Repeat with remaining bread.
8. Assemble the sandwiches by topping 1 slice of toasted bread with ¼ cup of spinach, a piece of salmon, ¼ cup of chutney and ½ ounce of goat cheese. Top with remaining slice of bread.