Best 6 Caribbean Salmon W Guava Barbecue Sauce And Mango Veggie Salsa Recipes

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**Headline:** Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa: A Symphony of Tropical Flavors

**Introduction:**

Journey to the heart of the Caribbean with this vibrant and flavorful dish that captures the essence of island living. Savor the delicate, flaky texture of salmon fillets smothered in a luscious guava barbecue sauce, bursting with sweet, tangy, and smoky notes. As a refreshing accompaniment, a vibrant mango veggie salsa adds a delightful crunch and a pop of tropical sweetness. This culinary masterpiece is a symphony of flavors that will transport your taste buds to a Caribbean paradise.

**Recipes Included:**

1. **Caribbean Salmon:** Discover the art of perfectly grilling salmon fillets, ensuring a moist and tender interior with a crispy, flavorful exterior.

2. **Guava Barbecue Sauce:** Indulge in the tantalizing blend of guava, brown sugar, and spices, creating a rich and aromatic sauce that elevates the salmon to new heights.

3. **Mango Veggie Salsa:** Delight in the vibrant colors and textures of this refreshing salsa, combining sweet mangoes, crisp vegetables, and a hint of chili for a zesty kick.

Let's cook with our recipes!

CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA



Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 25

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
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
1 whole side salmon (about 3 1/2 to 4 pounds)

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.

CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA



Caribbean Salmon with Guava Barbecue Sauce and Mango Veggie Salsa image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 25

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
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
1 whole side salmon (about 3 1/2 to 4 pounds)

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.

FRUIT & VEGGIE SALSA



Fruit & Veggie Salsa image

I looked at a few different recipes for salsa and was lacking one or two ingredients for each recipe, so I looked at what I had on hand and made up the recipe. For all of the ingredients... if you really like that ingredient, add more of it. If you hate one ingredient, don't add it. Have some peppers on hand? Toss 'em in. Go wild!

Provided by Jillian R

Categories     Black Beans

Time 15m

Yield 2-2 1/2 quarts, 8-10 serving(s)

Number Of Ingredients 11

1 (20 ounce) can pineapple tidbits (you could probably put in less pineapple)
2 mangoes
1/2 white onion
1 (15 ounce) can black beans, drained & rinsed
0.5 (15 1/4 ounce) can corn
8 -10 strawberries
1/2-1 jalapeno
1 tomatoes
1/2-1 bunch cilantro
2 -3 tablespoons lime juice
salt

Steps:

  • Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously).
  • Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
  • Add the cilantro, lime juice and salt. Stir it up.
  • Break out the chips and enjoy!

Nutrition Facts : Calories 178.4, Fat 0.9, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 39.9, Fiber 7.9, Sugar 16.5, Protein 6.6

CARIBBEAN SALMON W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA



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

I'm always looking for a new way to use guava paste, as I seem to always have a good lot of it around. This is a nice twist on the typical old salmon dish--in that it offers a slightly sweeter taste than I am used to. From Simply Delicioso.

Provided by Pikake21

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 27

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 sugar (light or dark brown)
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon 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 teaspoon salt
1 teaspoon 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 ounce) can black beans, drained and rinsed
1 (3 1/2-4 lb) whole side salmon

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.
  • 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.

Nutrition Facts : Calories 739.5, Fat 34.7, SaturatedFat 5, Cholesterol 137.5, Sodium 615, Carbohydrate 48.1, Fiber 8.7, Sugar 23.8, Protein 59.5

SALMON WITH CARIBBEAN SALSA



Salmon with Caribbean Salsa image

Salmon fillets smothered in tropical fruit salsa make an elegant main dish recipe. The cinnamon-spiced seasoning is a wonderful complement to grilled chicken, too.-Mary Jane Jones, Williamstown, WV

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings (5 cups salsa).

Number Of Ingredients 20

SEASONING:
1 tablespoon salt
1 tablespoon ground nutmeg
1 tablespoon pepper
1-1/2 teaspoons each ground ginger, cinnamon and allspice
1-1/2 teaspoons brown sugar
SALMON:
1 salmon fillet (3 pounds)
4-1/2 teaspoons olive oil
SALSA:
1 medium mango
1 medium papaya
1 medium green pepper
1 medium sweet red pepper
1 cup finely chopped fresh pineapple
1/4 cup finely chopped red onion
3 tablespoons minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt

Steps:

  • Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.

Nutrition Facts : Calories 402 calories, Fat 23g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 473mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.

SPICY GUAVA SAUCE



Spicy Guava Sauce image

Make and share this Spicy Guava Sauce recipe from Food.com.

Provided by Chef Marilyn Edith

Categories     Sauces

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

12 ounces guava paste
1/4 cup red wine
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons Dijon mustard
1/2 teaspoon garlic, minced
5 tablespoons honey
1 teaspoon Tabasco sauce, sweet & spicy sauce
1 teaspoon salt

Steps:

  • Cut the guava paste into cubes.
  • Combine all ingredients and simmer on low heat, stiring ocacionally for 15-20 minutes until guava paste dissolve.
  • Let cool.

Nutrition Facts : Calories 30.9, Fat 0.1, Sodium 180, Carbohydrate 7.3, Fiber 0.1, Sugar 6.6, Protein 0.2

Tips:

  • Choose the freshest salmon you can find. Look for fish that is firm and has a bright pink or orange color. Avoid salmon that is slimy or has a strong fishy smell.
  • Make sure the salmon is cooked through before serving. The best way to do this is to use a meat thermometer to check the internal temperature of the fish. The salmon is cooked when it reaches an internal temperature of 145 degrees Fahrenheit.
  • Don't overcook the salmon. Overcooked salmon will be dry and tough. Cook the salmon just until it is cooked through, then remove it from the heat.
  • Serve the salmon immediately with your favorite sides. Some popular sides for salmon include rice, vegetables, and potatoes.

Conclusion:

These Caribbean salmon recipes are a delicious and easy way to enjoy this healthy fish. The guava barbecue sauce and mango veggie salsa add a tropical twist to the salmon, making it a perfect dish for a summer cookout or party. Whether you're grilling, baking, or pan-frying the salmon, you're sure to enjoy these flavorful recipes.

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