Guava BBQ Salmon with Pineapple Black Bean Salsa!


Guava Barbecue Sauce:

3 tablespoons olive oil
1 yellow onions, chopped
8 ounces guava paste, cut into chunks
4 oz tomato sauce
2 tablespoons apple cider vinegar
1/4 cup light or dark brown sugar
2 whole star anise
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 tablespoons lime juice
1 tablespoon dark rum


For the guava 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 sauce 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.

Black bean 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 teaspoon salt
1 teaspoon freshly ground black pepper
1 can crushed pineapple, drained
1 yellow bell pepper, halved, seeded and finely diced
1/2 large red onion, halved and finely chopped
1 jalapeño pepper, finely chopped, optional
1/2 cup finely chopped fresh cilantro leaves
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn drained
1 medium plum tomato seeded and diced

For the salsa:

Whisk the olive oil, garlic, lime juice, salt and pepper together in a small bowl.
In a large bowl placed the beans, corn, peppers, onions, tomatoes, and gently toss with dressing mix. Lastly mix in pineapples.


For the salmon:

1 whole side salmon (about 3 1/2 to 4 pounds)

Preheat oven to 375.

Place the salmon in one or two pieces in a cookie sheet lined with parchment paper or a baking dish prepared with cooking spray.

Cover the salmon with the guava barbecue sauce until its completely covered. Reserved 1/4 cup of the sauce for serving.

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