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1.
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Heat a saucepan and a skillet, both over medium heat.
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Remove the salmon from the refrigerator.
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2.
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For the chutney, heat olive oil in the saucepan and add the chopped onion.
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Cook until softened.
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3.
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While the onion cooks, drain the can of tomatoes, reserve the juice and set aside.
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Chop the tomatoes.
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4.
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Add the chopped tomatoes, basil, maple syrup and 1/2 cup of the reserved tomato juice to the saucepan.
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Simmer until the liquid is reduced to half, leaving a thick chutney.
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5.
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While the chutney simmers, prepare the salmon.
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Add the olive oil to the skillet.
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6.
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Dry the salmon and season both sides with salt and pepper, then add to the skillet.
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Cook for 4 minutes, then turn and cook for an additional 34 minutes.
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Remove from the pan and set aside.
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7.
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Scrape the skillet from any salmon remnants and return to the stove.
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To prepare the sandwich, melt 1/2 tablespoon of butter and place 2 slices of bread in the skillet to toast.
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Repeat with remaining bread.
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8.
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Assemble the sandwiches by topping 1 slice of toasted bread with 1/4 cup of spinach, a piece of salmon, 1/4 cup of chutney and 1/2 ounce of goat cheese.
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Top with remaining slice of bread.
