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 MANGO-VEGGIE SALSA AND GUAVA BARBECUE SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 25
Steps:
- To make 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.
- Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat. Add the beans and gently toss everything together.
- 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
Make and share this Caribbean Salmon recipe from Food.com.
Provided by hectorthebat
Categories Caribbean
Time 48m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the garlic, lime zest, jerk seasoning, thyme, ginger, and oil. Smear over the salmon and leave to marinade for 30 minutes.
- Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side - aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes, or until cooked to your liking.
- Chargrill the zested lime halves on the cut side until griddle lines appear - it should take 2-3 minutes.
- Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.
Nutrition Facts : Calories 446.5, Fat 17.5, SaturatedFat 3, Cholesterol 146.3, Sodium 239.4, Carbohydrate 4.1, Fiber 1, Sugar 0.6, Protein 65.5
FRUIT & VEGGIE SALSA
I looked at a few different recipes for salsa and was lacking one or two ingredients for each recipe, so I looked at what I had on hand and made up the recipe. For all of the ingredients... if you really like that ingredient, add more of it. If you hate one ingredient, don't add it. Have some peppers on hand? Toss 'em in. Go wild!
Provided by Jillian R
Categories Black Beans
Time 15m
Yield 2-2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously).
- Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
- Add the cilantro, lime juice and salt. Stir it up.
- Break out the chips and enjoy!
Nutrition Facts : Calories 178.4, Fat 0.9, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 39.9, Fiber 7.9, Sugar 16.5, Protein 6.6
WEST INDIES GUAVA BARBECUE SAUCE
This recipe is an adaptation of one by Sue L, which was made to recreate the sauce at the Bahama Breeze restaurant chain. I picked this up while working on the island of St. John, USVI.
Provided by Member 610488
Categories Sauces
Time 1h
Yield 3 cups sauce
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended.
- Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses.
- Season with garlic powder, onion powder, salt, and black pepper.
- Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 184.4, Fat 0.7, SaturatedFat 0.1, Sodium 2290.1, Carbohydrate 44.5, Fiber 5.3, Sugar 33.2, Protein 5.3
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
WEST INDIES GUAVA BARBECUE SAUCE
I created this recipe a few years ago and is my personal recipe. This sauce was meant to be put on ribs, but works on other things.
Provided by PalatablePastime
Categories Sauces
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.
Nutrition Facts : Calories 48.3, Fat 0.2, Sodium 541.5, Carbohydrate 11.8, Fiber 1.3, Sugar 8.6, Protein 1.3
BBQ SALSA
If you like salsa and you like barbecue sauce this will really thrill you. It is great as a dip, topping, or sandwich relish. I like it in a sandwich with a veggie burger or scrambled eggs, and as a topping for meatloaf. It should be mentioned that this is a fresh 'pico de gallo' style salsa and should be kept refrigerated and used within a few days since it is not preserved.
Provided by KookieMomster
Categories Onions
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Use an extremely sharp knife and slice the onion into matchstick sized strips; and the yellow pepper, and jalapeños into rice sized pieces. You may remove the seeds and ribs of the jalapeños if you prefer a milder taste.
- Mix all ingredients in a bowl and serve.
Nutrition Facts : Calories 30.4, Fat 0.3, Sodium 372.5, Carbohydrate 7, Fiber 1.3, Sugar 2.8, Protein 0.9
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