Tonight we are going to the Caribbean again with some wonderful Latin flavor. I am making a very easy salmon recipe with guava bbq sauce. It uses guava paste which can be found in the Latin/Spanish section of your supermarket. Salmon is probably my favorite fish and it’s really good for you as it’s very high in protein, Omega 3 fatty acids and Vitamin D. You can make the guava bbq sauce in advance as it keeps in the refrigerator for 2 weeks.
2 lbs salmon filet cut into 4 pieces
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 a blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside.
For 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. Brush the bbq 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, 8-12 minutes for rare (the salmon will still be pink in the middle) or 12-15 minutes for well done (the salmon will be cooked throughout). If you want to have the bbq sauce with the salmon, make sure to boil it for 10 minutes first.