Mango Salmon Tacos And Guava Peanut Sauce Recipes

CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

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.

SALMON TACOS WITH MANGO SALSA

Steps:

• Combine mangoes, peaches, poblano peppers, red onion, juice of 1/2 a lime, and 1/2 the cilantro in a large bowl to make mango salsa. Cover with plastic wrap and refrigerate, at least 1 hour, preferably overnight.
• Mix sour cream, mayonnaise, ketchup, cayenne pepper, salt, and black pepper in a small bowl to make special sauce.
• Preheat oven to 350 degrees F (175 degrees C). Arrange tortillas on a baking sheet.
• Preheat a grill pan over medium-high heat; coat with cooking spray. Cook salmon until easily flaked with a fork, about 4 minutes per side. Transfer to a plate and flake into smaller pieces with a fork.
• Heat tortillas in the preheated oven until warmed through, about 5 minutes.
• Divide salmon among tortillas. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro. Wrap up tacos and serve lime wedges alongside.

SALMON WITH MANGO SAUCE

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.

MANGO-SALMON TACOS AND GUAVA-PEANUT SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a large piece of aluminum foil with cooking spray; place salmon on top. Lay mango pieces over salmon. Wrap up salmon and mango with aluminum foil; transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, 30 to 40 minutes. Cool until easily handled, about 5 minutes. Flake salmon into pieces and chop mango.
• Combine guava juice, soy sauce, peanut butter, and sugar in a blender; blend until smooth.
• Place corn tortillas on a microwave-safe plate and cover with a dampened paper towel. Heat in the microwave until warm, about 20 seconds.
• Stack 2 corn tortillas on each serving plate. Divide salmon, mango, carrot, and kale between each plate. Drizzle peanut sauce on top.

SALMóN CON SALSA DE GUAYABA (SALMON WITH GUAVA SAUCE)

Steps:

• Preheat the oven to 450°F.
• Season salmon with onion powder, salt and pepper. Place salmon, skin side down, on a non-stick baking sheet.
• Bake until salmon is cooked, about 12 to 15 minutes.
• Meanwhile make the sauce: In a medium saucepan, warm the oil over low heat, add the garlic and cook until soft, but donu2019t let it get any color.
• Add the rest of the sauce ingredients. Simmer about 10 minutes over low heat, stirring often. Pour the sauce over the salmon fillets. Garnish with fresh cilantro and serve immediately.

CARIBBEAN SALMON WITH GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

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 W/ GUAVA BARBECUE SAUCE AND MANGO VEGGIE SALSA

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.

AVOCADO AND SALMON TARTARE WITH MANGO HABANERO SAUCE

Steps:

• Combine all the ingredients for the salmon tartare in a ceramic or glass bowl, mix well, cover and refrigerate while you prepare the mango habanero sauce.
• Place the mango slices, lime juice, olive oil, Tabasco habanero sauce (start with 1 tsp and add more until it has the desired level of heat), cilantro, and salt (about ½ tsp) in the blender. Blend until you have a smooth sauce, taste and adjust the amount of Tabasco and salt based on your preference.
• Cut the 4 avocados in half lengthwise, remove the pit or seed, and carefully peel the avocados. Drizzle each avocado with a little bit of lime juice.
• Fill the center of each avocado with a generous portion of salmon tartare, and drizzle the spicy mango habanero sauce on top of each stuffed avocado. Place the stuffed avocados on plate garnished with lettuce leaves and garnish the avocados with cebollas encurtidas or lime pickled red onions and cilantro leaves. Serve immediately.
• Cut 2 avocados into small cubes, mix with lime juice, olive oil and salt to taste.
• Place a spoonful of the diced avocado in a cocktail glass, add the salmon tartare, drizzle with the mango habanera sauce and top with red pickled onions and cilantro leaves. Serve immediately. This appetizer can also be garnished/served with thin plantain chips or cassava yuca/chips.
• Prepare the patacones or tostones, recipe and instructions are here. To serve 8 people, use 4 medium sized green plantains (you get about 4-5 patacones per plantain).
• Once the patacones are ready, cut 2 avocados into small cubes and mix the cubes with the salmon tartare. Add a drizzle of lime juice and a sprinkle of salt if desired.
• Top the patacones or tostones plantain chips with a spoonful of the avocado salmon tartare, add a drizzle of mango habanero sauce, and red pickled onions. Serve immediately.

MANGO SALSA SALMON

Steps:

• Make the mango salsa. Defrost the mango in the microwave and chop the mango into smaller, bite size pieces. and red bell pepper into bite, red onion and cilantro. Add these ingredients to a bowl and squeeze lime juice and sprinkle with salt. Mix to combine.
• Chop the red bell pepper, red onion and cilantro. Add it to the mango chunks. Squeeze lime juice and salt over the mango and vegetables and stir well.
• Sprinkle the salt and garlic powder evenly between salmon fillets.
• Cook the salmon according to the Airfryer Salmon Recipe or the 7 minute salmon below.
• Taste the salsa for salt and seasoning before spooning it over the salmon.
• Serve hot or at room temperature.

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

MANGO SALMON

Steps:

• Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour.
• Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately.

GRILLED SALMON WITH MANGO SALSA AND COCONUT RICE

Steps:

• In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
• Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
• Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
• While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
• Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
• While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
• Serve salmon warm with coconut rice top with avocado mango salsa.