Sauté only one half of the onion in oil over medium heat for 7-10 minutes until they become kind of brown.
Add in everything except the rum, lime and salmon. Stir together, breaking up the guava paste. Once smooth, stir in the rum and lime juice then remove from heat. Allow to cool while cutting up the salad.
Cube the mango, avocado, and onion. Toss with the spices and lime juice.
Take the remaining half of the diced onion and cover top of salmon, placed skin side down in a foil covered pan. Pour the slightly cooled glaze over the top and broil for 8 - 12 minutes depending on how you like your salmon cooked.
Split in half and serve on top of the salad. Squeeze half a lemon over top of entire dish.