Mango Salsa Salmon

Everyone knows that in terms of meat, fish is healthy. It doesn't have the saturated fats of many of the other animal meats and contains higher content of omega-3's. Unfortunately, I am not a fan of fish, unless the flavour is completely masked, or is something like Tilapia, and there is no fishy taste.

This recipe that we got from a neighbour, (with some slight alterations) is one that allows me to eat salmon, with the yummy mango salsa and guava BBQ sauce.

This is by no means a quick recipe (there is a lot of slicing/dicing involved) and best with a sous-chef, like my mom, Patti ;). I will give an alternative to make it faster.

To start, preheat broiler.

Mango-Veggie Salsa:
1 red pepper, ribs and seeds removed, cut into small dices
1 yellow pepper, ribs and seeds removed, cut into small dices
1 green pepper, ribs and seeds removed, cut into small dices
2 firm, ripe mangoes, peeled and cut into small dices (I've even used a bag of frozen diced mangoes when they are not in season and cut them into smaller portions while frozen and they defrost by the time you are done the recipe)
1 large red onion, cut into small dices
1 jalapeno, finely chopped
1/2 cup minced cilantro
2 garlic cloves, minced
1/3 cup of olive oil
2 juiced limes
1/2 tsp salt
1 tsp pepper
2 cans (8 oz each) black beans, drained and rinsed

Combine all the ingredients and gently toss.

Guava BBQ sauce:
*This is the step that could be eliminated if you are pressed for time and you could just use a maple syrup glaze on top of the salmon instead*

3 tbsp vegetable oil
2 medium yellow onions, chopped
8 oz. guava paste, cut in chunks (Many times we use apricot jam instead when this ingredient is not  available)
1½ tsp tomato paste
1/4 cup brown sugar
1/2 tsp allspice
1/4 tsp curry powder
2 tbsp apple cider vinegar
1½ tsp fresh lime juice
1 tbsp dark rum

1. Heat the oil in a large skillet and sauté the onions over medium heat until soft (~5-7 minutes). Add guava paste, tomato paste, brown sugar, allspice, curry powder and vinegar. Simmer gently for about 15 minutes until the guava paste has melted
2. Remove from heat and blend the mixture with a hand blender (or transfer to blender). Add lime juice and rum, puree until smooth

Cooking the Salmon:

1. Place salmon skin side down on a large foil-lined broiler pan and pour the BBQ sauce over it
2. Broil for 10-12 minutes for well-done. The sauce will start to burn near the edges
3. Serve the salmon covered with the mango salsa

-A