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Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa Recipe

Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa Recipe

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Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa

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Ingredients:

Serving

3 tbsp vegetable oil
2 yellow onions, chopped
8 oz guava paste, cut into chunks
2 tbsp tomato paste
2 tbsp apple cider vinegar
1/4 cup sugar (light or dark brown )
2 whole star anise
1/2 tsp ground allspice
1/4 tsp curry powder
2 tbsp lime juice
1 tbsp dark rum
1/2 cup olive oil , plus
extra olive oil , for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice , plus
2 limes, cut into wedges for serving (from about 2 limes)
1 tsp salt
1 tsp fresh 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 chili, finely chopped (optional)
1/2 cup finely chopped fresh cilantro leaves
1 (15 oz) can black beans, drained and rinsed
1 (3 1/2-4 lb) whole side salmon

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	641.44 Kcal (2686 kJ)
Calories from fat	293.59 Kcal
		% Daily Value*
Total Fat	32.62g	50%
Cholesterol	34.77mg	12%
Sodium	461.22mg	19%
Potassium	839.31mg	18%
Total Carbs	70.09g	23%
Sugars	56.53g	226%
Dietary Fiber	6.46g	26%
Protein	19.26g	39%
Vitamin C	131.7mg	220%
Vitamin A	1.5mg	49%
Iron	26mg	144%
Calcium	65.5mg	7%

Amount Per 100 g
Calories	140.96 Kcal (590 kJ)
Calories from fat	64.52 Kcal
		% Daily Value*
Total Fat	7.17g	50%
Cholesterol	7.64mg	12%
Sodium	101.36mg	19%
Potassium	184.44mg	18%
Total Carbs	15.4g	23%
Sugars	12.42g	226%
Dietary Fiber	1.42g	26%
Protein	4.23g	39%
Vitamin C	29mg	220%
Vitamin A	0.3mg	49%
Iron	5.7mg	144%
Calcium	14.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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