Caribbean Salmon W/ Guava Barbecue Sauce and Mango Veggie Salsa

Recipe by Pikake21
READY IN: 1hr 5mins




  • 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.