CARIBBEAN-STYLE FRIED SALMON FRITTERS
Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.
Provided by Andy A
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
- Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.
Nutrition Facts : Calories 304.3 calories, Carbohydrate 23.8 g, Cholesterol 91.9 mg, Fat 10 g, Fiber 4 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 805.3 mg, Sugar 0.9 g
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 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.
JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA
Steps:
- Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
HAWAIIAN SALMON WITH PINEAPPLE SALSA
Make and share this Hawaiian Salmon With Pineapple Salsa recipe from Food.com.
Provided by Sharon123
Categories Hawaiian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the salmon in cool water and pat it dry.
- In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
- Coat both sides of fish with the mixture and refrigerate for up to an hour.
- While the fish marinates prepare the Pineapple Salsa.
- Heat the remaining oil in a medium skillet.
- Add the yellow pepper and onion and sauté until soft about 4 minutes.
- Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
- (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
- Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
- Enjoy!
CARIBBEAN FRUITY SALSA
This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!
Provided by sweethunibabi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 8.4 g, Fat 1.8 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 292.1 mg, Sugar 6.3 g
GRILLED CARIBBEAN SALMON STEAKS WITH FRESH FRUIT SALSA
An original recipe created for Around the World Recipe Swap. Many thanks to Elly in Canada, for her valued advice and capable assistance. Elly, we should open a restaurant... You chop and add the wine...I will saute... Easy as One, Two Three. One for the recipe, two for Elly, (that makes three). The ingredient, champagne grapes, are tiny blue, very sweet grapes, are also referred to as currant grapes. These can be purchased fresh from your specialty shop, at the end of the growing season. They are left on the vine a little longer to become a very sweet fruit, ideal for recipes where natural sweetness is the preferred method over the addition of refined sugar.
Provided by TOOLBELT DIVA
Categories Caribbean
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Lay the salmon steaks on a cutting board. With a sharp chef's knife cut the bone on either side. Remove bone and discard. You now have 2 pieces for each steak.
- Turn one half of the salmon steak over; with skin side out, lightly press the thick fleshy parts together. You now have two tail pieces on opposite ends.
- Fold the right side tail piece around the left flesh; Fold the left side tail piece around the right flesh. You now have a salmon steak resembling a pin wheel.
- Skewer each salmon steak, through one tail piece, into the thick flesh of both halves, and through the opposite tail piece. This will hold it together while cooking.
- Heat 1/2 the butter and 1/2 cooking oil together, over medium heat. Watch it does not burn.
- Cook salmon steaks 5 - 6 minutes on each side. (If you have a ridged griddle pan, use it; it will imprint lovely cooked ridges, and will not allow meat to stick).
- To prepare the salsa: combine mango, papaya, plum, and peach.
- In an appropriately sized sauce pan, combine white wine (or rum if you prefer), with lemon juice, lemon zest and brown sugar; bring to a rapid boil.
- Turn down heat under liquid and allow to simmer.
- Add fruit from Step 7, and cook slowly until mixture thickens and begins to resemble chutney; remove from heat.
- At this point, add avocado, champagne grapes and chopped parsley. Mix carefully to heat through. This method will prevent bursting of the tiny grapes.
- Divide Fresh Fruit Salsa evenly, and spoon equally over salmon steak pinwheels.
- Serve with your favourite accompaniments, such as rice; orzo; cous cous; or CooKoo (see CooKoo from Barbados Recipe #61903).
Nutrition Facts : Calories 582.3, Fat 43.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 148.6, Carbohydrate 23.8, Fiber 5, Sugar 17, Protein 21.8
CARIBBEAN SALSA
Get ready to head to the Caribbean with this Healthy Living Caribbean Salsa recipe! Diced tomatoes, chopped onion, fresh pineapple and a jalapeño pepper make up this tasty Caribbean Salsa that's perfect to serve over grilled salmon, chicken, or as a simple dip.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h10m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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