Prep 35 mins
Cook 30 mins
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.
For the barbecue sauce
- 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
For the salsa
- 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
- 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.
Very good! Both salsa and salmon were delicious. The BBQ sauce is sweet and I was afraid it would be too sweet for my BF, but he really liked it. I will definitely make this again.