Photo: Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa Recipe
Ingredients
Barbecue Sauce:
- 3 tablespoons vegetable oil
- 2 yellow onions, chopped
- 8 ounces guava paste, cut into chunks
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1/4 cup light or dark brown sugar
- 2 whole star anise
- 1/2 teaspoon ground allspice
- 1/4 teaspoon curry powder
- 2 tablespoons lime juice
- 1 tablespoon dark rum
Directions
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.
Salsa:
- 1/2 cup olive oil, plus extra for greasing the baking dish
- 3 garlic cloves, finely minced
- 1/4 cup lime juice (from about 2 limes), plus 2 limes cut into wedges, for serving
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 mangoes, peeled, fruit cut off seed and diced
- 1 red bell pepper, halved, seeded, and finely diced
- 1 green bell pepper, halved, seeded and finely diced
- 1 yellow bell pepper, halved, seeded and finely diced
- 1 large red onion, halved and finely chopped
- 1 serrano chile, finely chopped, optional
- 1/2 cup finely chopped fresh cilantro leaves
- 1 (15-ounce) can black beans, drained and rinsed
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.
- 1 whole side salmon (about 3 1/2 to 4 pounds)
For the salmon:
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By mmpagan
Peekskill, NY
on June 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is absolutely delicious and very easy to make! I happen to love guava, but feared the recipe may be too sweet. Nope, it was perfect! In fact, my picky eater, who does not like salmon, loved it and even had seconds! I used the leftover BBQ sauce over chicken on the grill and it was a big hit. The salad can be used as a side for many dishes and is versatile enough to tweak. I change it up by adding tomatoes or switching cilantro (which I also love with fresh basil.
By saunders8235_91...
Indianapolis, IN
on October 25, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was my first attempt with Mango Salsa and I can't get enough of it. Went great with the salmon and loved the barbecue sauce. I ate the left over salsa as salad later. I used canned mango and it was great. Sometimes the mango we get isn't very tasty. I chilled the salsa and let it sit for a few hours before serving. Should have left it at room temp. Think it goes better. Probably how I should have done it to start with.
By Dianachka
New York, NY
on December 20, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It took a while to get all the ingredients for this recipe together, but after seeing the great reviews, I decided to give it a try. It was absolutely delicious, definitely can stand as a meal on its own with the salsa. A couple of tips, though: add some salt to the barbecue sauce and go easy on the apple cider vinegar, as it gives off a very strong smell. Great otherwise - everyone at the table loved it.
Read all 17 reviews