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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the barbecue sauce: | 2. Heat the oil in a large skillet over medium-high heat for 1 minute. | 3. 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. | 4. Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder. | 5. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. | 6. Turn off the heat and let the sauce cool slightly. | 7. Discard the star anise; transfer the mixture to your blender and puree. | 8. With the motor running add the lime juice and rum. | 9. Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks. | 10. For the salsa: | 11. Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl. | 12. Add the mangoes, peppers, red onions, chile, and cilantro and toss to coat. | 13. Add the beans and gently toss everything together. | 14. Heat your broiler to high. | 15. 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. | 16. 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. | 17. 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). | 18. 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). | 19. Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
yellow onion	2		chopped	229.68	13.6764	1.653	18.792
guava paste	8	ounces	cut	201.7333	0.0	44.88	1.1333
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
apple cider vinegar	2	tablespoons		201.7333	0.0	44.88	1.1333
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
star anise	2			201.7333	0.0	44.88	1.1333
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
curry powder	1/4	teaspoon		1.625	0.2792	0.0714	0.07
lime juice	2	tablespoons		15.125	5.0941	0.2541	0.0424
dark rum	1	tablespoon		201.7333	0.0	44.88	1.1333
olive oil	1/2	cup		954.72	0.0	0.0	108.0
olive oil				954.72	0.0	0.0	108.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
lime	2	limes	cut	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
mango	2		peeled cut diced	198.0	49.434	2.7060000000000004	1.254
red bell pepper	1		halved seeded diced	201.7333	0.0	44.88	1.1333
green bell pepper	1		halved seeded diced	201.7333	0.0	44.88	1.1333
yellow bell pepper	1		halved seeded diced	201.7333	0.0	44.88	1.1333
red onion	1		halved chopped	-	-	-	-
serrano chili	1		chopped	201.7333	0.0	44.88	1.1333
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
salmon	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.