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Caribbean Salmon with Mango-Vegetable Salsa & Guava Barbecue Sauce
This is a very inexpensive dish to make. It will feed a lot of people and can make it for your most elegant dinner, to your quick and easy too tired to cook dinner. If you don’t have time to make the bbq sauce, you can add 1/2 cup guava jam or jelly into 1 1/2 cups of your favourite flavour BBQ sauce.
3 tbsp vegetable oil
2 yellow onions, chopped
8 oz guava paste, cut into chunks
3 tbsp tomato paste
2 tbsp apple cider vinegar
2 whole star anise
1/2 tsp ground allspice
1/4 tsp curry powder
3 tbsp lime juice
1 tbsp dark rum
Heat oil in a large skillet over medium high heat for 1 minute. Reduce the heat to medium, add the onions, and cook, stirring often , until they’re soft and a little brown around the edges, 5 to 7 minutes. Stir in the guava paste, tomato paste, vinegar, star anise, allspice and curry powder. Simmer, stirring occasionally, until the guava paste has melted, about 15 minutes. Turn off heat and let the sauce cool slightly. Whisk in the lime juice and rum, transfer to a small bowl, and set aside, or cover with plastic wrap and refrigerate for up to 2 weeks.
FOR THE SALSA
1/2 cup olive oil, plus extra for the baking dish
3 garlic cloves, finely minced
1/4 cup lime juice ( about 2 limes ) plus cut some wedges for serving
1 tsp salt
1 tsp freshly ground pepper
2 mango’s, peeled, fruit cut off of the seed and diced
1 red bell pepper, cored, seeded, ribbed and finely diced
1 green bell pepper, cored, seeded and finely diced
1 large red onion, halved and finely chopped
1 Serrano chile, finely chopped
1/2 cup finely chopped fresh cilantro leaves
1 (15oz) can black beans, rinsed and drained
Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. Add the mango’s, bell peppers, red onion , chile and cilantro and toss to coat. Add the beans and gently toss everything together.
1 whole side of salmon, around 4 lbs.
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 BBQ sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon flakes easily, 8 to 12 to 15 minutes for well done.
Spread the salsa on a serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa. Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
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