Grilled Salmon with Guava Barbecue Sauce and Mango Salsa
- 8 salmon fillets (5 ounces each)
- Olive oil, for grilling
Guava Barbecue Sauce:
- 3 Tbsp. vegetable oil
- 2 yellow onions, chopped
- 8 oz. guava paste, cut into chunks
- ¼ cup light or dark brown sugar
- 2 Tbsp. tomato paste
- 2 Tbsp. apple cider vinegar
- 2 whole star anise
- ½ tsp. ground allspice
- ¼ tsp. curry powder
- 2 Tbsp. lime juice
- 1 Tbsp. dark rum
- ½ cup olive oil
- ¼ cup lime juice (about 2 limes)
- 3 cloves garlic, finely minced
- 1 tsp. kosher 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 yellow bell pepper, halved, seeded and finely diced
- 1 large red onion, halved and finely chopped
- 1 serrano chile, finely chopped (optional)
- ½ cup finely chopped fresh cilantro leaves
- 1 15-ounce can black beans, rinsed and drained
For the Guava Barbecue Sauce:
• Heat the vegetable oil in large skillet over medium-high heat for 1 minute. Reduce heat to medium and add the onion; cook, stirring often, until soft and a little brown around edges, about 5 to 7 minutes.
• Stir in the guava paste, brown sugar, tomato paste, vinegar, star anise, allspice and curry powder. Simmer, stirring occasionally, until guava paste has melted, about 15 minutes. Remove from heat and let sauce cool slightly.
• Discard star anise; transfer mixture to blender and blend to puree. With machine running, add the lime juice and rum. Transfer half of the mixture to a small bowl and set aside. Place the other half back in saucepan to keep warm.
For the Mango Salsa:
• In a large bowl, whisk together the olive oil, lime juice, garlic, salt and pepper. Add the mangoes, bell peppers, red onion, chile, and cilantro; toss to coat. Add the beans and toss gently to mix well.
For the Salmon:
• Prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high.
• Drizzle the salmon fillets with olive oil and place on grill. Cook until the fish chars around edges, is firm and flakes easily with a fork, 8 to 12 minutes for rare (salmon will still be pink in the middle) or 12 to 15 minutes for well done (salmon will be cooked through). Brush with reserved barbecue sauce.
• Spread the salsa on a serving platter. Arrange the salmon on top of the salsa and drizzle with warm sauce.
Tags : Salmon