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Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa (Ingrid Hoffmann) Recipe

Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa (Ingrid Hoffmann) Recipe

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Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa (Ingrid Hoffmann)

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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 light or dark brown sugar
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 for greasing the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice (from about 2 limes), plus 2 limes
1 tsp salt
1 tsp 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-oz) can black beans, drained and rinsed
1 whole side salmon (about 3 1/2 to 4 lb)

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	922.71 Kcal (3863 kJ)
Calories from fat	375.22 Kcal
		% Daily Value*
Total Fat	41.69g	64%
Cholesterol	139.07mg	46%
Sodium	630.84mg	26%
Potassium	1646.44mg	35%
Total Carbs	67.64g	23%
Sugars	56.08g	224%
Dietary Fiber	5.79g	23%
Protein	66.65g	133%
Vitamin C	125.3mg	209%
Vitamin A	1.5mg	49%
Iron	25.8mg	143%
Calcium	74mg	7%

Amount Per 100 g
Calories	139.92 Kcal (586 kJ)
Calories from fat	56.9 Kcal
		% Daily Value*
Total Fat	6.32g	64%
Cholesterol	21.09mg	46%
Sodium	95.66mg	26%
Potassium	249.66mg	35%
Total Carbs	10.26g	23%
Sugars	8.5g	224%
Dietary Fiber	0.88g	23%
Protein	10.11g	133%
Vitamin C	19mg	209%
Vitamin A	0.2mg	49%
Iron	3.9mg	143%
Calcium	11.2mg	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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