GUAVA BARBEQUE SAUCE
One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!
Provided by Amber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 9.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 85.9 mg, Sugar 0.6 g
STICKY JERK SALMON WITH MANGO SLAW
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander
Provided by Cassie Best
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat the grill to medium-high. Mix the jerk paste and 1 tbsp honey together in a bowl. Place the salmon fillets on a foil-lined baking tray and brush all over with the sauce. Cook on the top shelf for 8-10 mins or until just cooked through (move the tray down a shelf if the salmon starts getting too caramelised).
- Meanwhile, put the remaining honey, lime juice and some seasoning in a large bowl and mix together. Add the red cabbage, mango, pepper, spring onions and coriander, and toss through the dressing. Serve the salmon on a pile of the slaw.
Nutrition Facts : Calories 402 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.4 milligram of sodium
CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
I'm always looking for a new way to use guava paste, as I seem to always have a good lot of it around. This is a nice twist on the typical old salmon dish--in that it offers a slightly sweeter taste than I am used to. From Simply Delicioso.
Provided by Pikake21
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- For the barbecue sauce:.
- Heat the oil in a large skillet over medium-high heat for 1 minute.
- Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
- Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
- Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
- Turn off the heat and let the sauce cool slightly.
- Discard the star anise; transfer the mixture to your blender and puree.
- With the motor running add the lime juice and rum.
- Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
- Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat.
- Add the beans and gently toss everything together.
- Heat your broiler to high.
- Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape.
- Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
- Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
Nutrition Facts : Calories 739.5, Fat 34.7, SaturatedFat 5, Cholesterol 137.5, Sodium 615, Carbohydrate 48.1, Fiber 8.7, Sugar 23.8, Protein 59.5
CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the barbecue sauce:
- Heat the oil in a large skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Discard the star anise; transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
- For the salsa:
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. Add the beans and gently toss everything together.
- For the salmon:
- Heat your broiler to high. Line a large flameproof baking dish or rimmed flameproof baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
- Place the salmon in the prepared baking dish and tuck about 2-inches of the tail end under the fish, so you have a somewhat uniform shape. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
- Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it). Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
SALMON WITH CARIBBEAN SALSA
Salmon fillets smothered in tropical fruit salsa make an elegant main dish recipe. The cinnamon-spiced seasoning is a wonderful complement to grilled chicken, too.-Mary Jane Jones, Williamstown, WV
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (5 cups salsa).
Number Of Ingredients 20
Steps:
- Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.
Nutrition Facts : Calories 402 calories, Fat 23g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 473mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.
CARIBBEAN MANGO SALSA
Make a tropical getaway without leaving the kitchen today with our Caribbean Mango Salsa recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 10m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Combine ingredients.
Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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