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Caribbean Salmon With Guava Barbecue Sauce And Mango Veggie Salsa

  • Yield: 6 Servings
  • Level: Easy

Time

  • Total: 1 hour 5 minutes
  • Prep: 35 minutes
  • Cook: 30 minutes
  • Inactive: 0 minutes

Ingredients

Mango Veggie Salsa

  • 1/2 Cup Olive Oil (Plus Extra)
  • 3 Cloves Garlic
  • 1/4 Cup Lime Juice
  • 2 Limes
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 2 Mangoes
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Red Onion
  • 1 Serrano Chile
  • 1/2 Cup Fresh Cilantro
  • 1 15oz Can Black Beans

Guava Barbecue Sauce

  • 3 Tablespoons Vegetable Oil
  • 2 Yellow Onions
  • 8oz Guava Paste
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons Apple Cider Vinegar
  • 1/4 Cup Brown Sugar
  • 2 Whole Star Anise
  • 1/2 Teaspoon Ground Allspice
  • 1/4 Teaspoon Curry Powder
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Dark Rum

Salmon

  • 1 Whole Side Salmon (3 1/2 To 4 Pounds)

Preparation

Mango Veggie Salsa

  • Finely Mince Garlic
  • Cut Limes Into Wedges
  • Peel, Seed, And Finely Dice Mangoes
  • Seed And Finely Dice Red Pepper
  • Seed And Finely Dice Green Pepper
  • Seed And Finely Dice Yellow Pepper
  • Finely Chop Red Onion
  • Finely Chop Serrano Chile
  • Finely Chop Cilantro
  • Drain And Rinse Black Beans

Guava Barbecue Sauce

  • Chop Onion
  • Cut Guava Into Chunks

Salmon

  • No Preparation

Directions

Mango Veggie Salsa

  • Whisk olive oil, garlic, lime juice, salt, and pepper together in a large bowl.
  • Add mangoes, peppers, red onions, chile, and cilantro.
  • Toss to coat.
  • Add beans and gently toss.

Guava Barbecue Sauce

  • Heat oil in a large skillet over medium high heat for 1 minutes.
  • Reduce heat to medium and add onion, cook until soft and a little brown.
  • Stir in guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
  • Simmer until guava paste has melted, about 15 minutes, stir occasionally.
  • Turn off heat and let sauce cool slightly.
  • Discard star anise.
  • Transfer mixture to blender and puree.
  • With blender running, add lime juice and rum.
  • Transfer to a small bowl and set aside.

Salmon

  • Heat broiler to high.
  • Line a large baking dish, or rimmed baking sheet, with a double layer of aluminum foil.
  • Lightly cover foil with olive oil.
  • Place salmon on the baking dish and tuck about 2 inches of the tail under the fish, to create a uniform shape.
  • Pour barbecue sauce over the salmon and cook under broiler until sauce caramelizes and chars around the edges, and the salmon is firm and flakes easily.
  • 8 to 12 minutes for rare, 12 to 15 minutes for well done.

Final Steps

  • Spread the salsa on a serving platter.
  • Carefully lift salmon off the baking dish and arrange it on top of the salsa.
  • Squeeze a few lime wedges over the salmon and serve with additional lime wedges on the side.
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