Salmon With Spicy Mango Barbecue Sauce Recipes

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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.

GRILLED SALMON WITH SPICY MANGO SALSA



Grilled Salmon with Spicy Mango Salsa image

Toss diced mango with habanero, lime and cilantro for a spicy relish for gorgeous grilled salmon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

1 clove garlic
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil, plus more for oiling the grill grates
1 habanero chile, stemmed, seeded, and finely chopped
1 ripe mango, peeled, seeded and diced (about 1 1/4 cups)
2 limes, 1 juiced and 1 cut into wedges
2 scallions, thinly sliced
4 center-cut skin-on wild salmon fillets (about 6 ounces each)

Steps:

  • Preheat a grill to medium-high heat.
  • Crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
  • Pat the fish dry and sprinkle with salt and pepper. Lightly oil the grill grates. Place the salmon, skin side-up, on the grill and cook until well-marked, 3 to 4 minutes. Turn the salmon and continue to cook until the fish is just cooked through, about 3 to 4 minutes more.
  • Serve the salmon with the salsa and a lime wedge.

SPICY MANGO BARBECUE SAUCE



Spicy Mango Barbecue Sauce image

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 2h

Yield Makes about 3 cups

Number Of Ingredients 10

2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce

Steps:

  • Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
  • Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

SALMON WITH CHILI-MANGO SALSA



Salmon with Chili-Mango Salsa image

Provided by Janos Wilder

Categories     Citrus     Fish     Fruit     Backyard BBQ     Dinner     Lime     Tropical Fruit     Mango     Salmon     Hot Pepper     Summer     Grill/Barbecue     Healthy     Party     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 9

1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets

Steps:

  • Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5 minutes per side. Serve with salsa.

SWEET N'SPICY MANGO SALMON



Sweet N'spicy Mango Salmon image

This delicious, quick and simple low-calorie meal serves two. recipe easily doubles or triples to serve more.

Provided by alexmack87

Categories     One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 10

1 large mango
8 -12 ounces salmon (two 4-6oz filets)
1 tablespoon soy sauce
1 teaspoon fresh minced ginger
1 teaspoon fresh minced garlic
1 tablespoon lemon juice
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon sugar
1/2 tablespoon crushed red pepper flakes

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Cut mango in to halves (watch for the pit) and peel off the skin. Julienne the mango in to long strips.
  • 3. As sizes and amounts will vary, take aprox. 1/4 of the mango strips and place them in to a food processor or blender and puree them until a thick liquid is formed. Set the remaining 3/4 of the mango strips aside.
  • 4. Mix together the mango puree, soy sauce, ginger, garlic, lemon juice, and brown sugar in a small bowl to form the sauce for the salmon.
  • 5. Place the salmon filets in a shallow baking pan lined with foil. Heavily baste the salmon filets with the sauce, and pour remaining sauce around filets.
  • 6. Mix together remaining mango strips, cinnamon, and sugar. Make sure that all mango strips are evenly coated.
  • 7. Place mango strips around the salmon filets.
  • 8. Sprinkle the filets and mango strips wit hthe crushed red pepper.
  • 9. Fold up the sides of foil so that all ingrediants remain touching throughout the baking process.
  • 10. Bake for 12-15 minutes, or until salmon flakes with a fork.
  • *larger filets may need longer cooking time.

SPICY MANGO BARBECUE SAUCE



Spicy Mango Barbecue Sauce image

Provided by Pierre Franey

Categories     condiments

Time 15m

Yield 2 cups

Number Of Ingredients 11

1 medium-size mango, flesh removed
2 tablespoons olive oil
1/2 cup finely chopped onions
1 tablespoon chopped garlic
1 cup ketchup
1 tablespoon Dijon-style mustard
2 tablespoons corn syrup
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, or to taste
4 slices lemon
Salt and freshly ground black pepper to taste

Steps:

  • Place the mango in the bowl of a food processor, and puree to a coarse texture.
  • In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams

SALMON WITH MANGO SAUCE



Salmon With Mango Sauce image

This is an incredibly simple recipe that tastes delicious. Accompany with rice for a quick and healthy main course. Easily adjustable for however many people you have)

Provided by Dancer

Categories     Mango

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

12 -16 ounces salmon fillets (6-8 oz per person, thin filets are better because they will cook more evenly)
2/3-1 cup mango juice (1/3 - 1/2 cup per person, either puree your own from fresh mangoes or Goya mango juice will do just)
scallion, chopped (for garnish, approximately a small handful per fillet)
olive oil (small amount for cooking)

Steps:

  • The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
  • Otherwise, just wait for it to come off during the cooking process.
  • Heat enough oil to coat the pan, and then add the salmon fillets.
  • Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan.
  • Cook the fillet until no longer pink, then remove from the pan.
  • Sprinkle with chives and serve with rice.

SALMON WITH SPICY MANGO BARBECUE SAUCE



Salmon with Spicy Mango Barbecue Sauce image

The spicy-sweet sauce is terrific with rich, meaty salmon. Other oily fish, such as ocean trout or mackerel, would work well, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 8

6 skin-on salmon fillets (each 6 ounces and about 1 1/2 inches thick), preferably wild
1 tablespoon extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
2/3 cup Spicy Mango Barbecue Sauce
1 small bulb fennel, cored and very thinly sliced, preferably on a mandoline (2 cups)
6 radishes, very thinly sliced, preferably on a mandoline (3/4 cup)
2 tablespoons cilantro leaves, plus more for serving
2 teaspoons fresh lemon juice, plus wedges for serving

Steps:

  • Preheat broiler with rack 4 inches from heating element. Lightly brush salmon with oil; season both sides with salt and pepper. Place, skin-side up, on a lightly oiled broiler pan or a rimmed baking sheet lined with an oiled wire rack. Broil until skin is crisp, about 3 minutes. Flip; broil 1 minute. Generously brush with some of sauce and continue to broil until fish is just cooked through and browned in spots, 2 to 3 minutes more.
  • Meanwhile, toss fennel, radishes, and cilantro with oil and lemon juice; season with salt and pepper. Serve salmon with salad, lemon wedges, more cilantro, and remaining sauce.

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