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Step One: Prepping the Guava BBQ
• 3 tbsps vegetable oil
• 2 yellow onions, chopped
• 8 oz guava paste, cut into chunks
• 2 tbsps tomato paste
• 2 tbsps apple cider vinegar
• 1/4 cup light or dark brown sugar
• 2 whole star anise
• 1/2 tsp ground allspice
• 1/4 tsp curry powder
• 2 tbsps lime juice
• 1 tablespoon dark rum
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, be patient as this can take 15 minutes, stirring occasionally. Turn off the heat and let the sauce cool slightly. Remove the star anise (toss as you will no longer need it); transfer the mixture to a blender and puree. With the motor running pour in the lime juice and rum. Transfer to a small bowl and set aside. Will keep for 2 weeks in the refridgerator.
Step Two: Prepping the Salsa
• 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 tsp salt
• 1 tsp 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 ozkm) can black beans, drained and rinsed
• 1 whole side salmon (about 3 1/2 to 4 pounds)
• For the barbecue sauce
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.
Step Three: Cooking the Fish
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).
Step Four: Bringing it all Together
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.