Guava Salmon

Everytime my sister comes to visit, she always asks for me to make this dish. The first time I had seen someone do a guava sauce was a few years ago while a chef friend was visiting us in Miami. I really have no idea the exact method, but the idea was so easy and simply "Zelicious"!

I've made this so many times, and each time I think it varies a little by adding more savory flavors or making it spicier really depending on who's over for dinner that night.

The base of the sauce is done with Guava Paste. For those of you who may not have an idea where to find it or get it, it looks like this:

I prefer this type of packaging since I typically only use 1/2 of the package or about 7 oz. I also like the ones that are 1 oz portions that come individually wrapped. I also always favor using the paste in this recipe versus a jam since I do dilute in water, its still keeps the texture that gets lost with a jam.

Ingredients:
Salmon (4 individual Filets, or approximately 1.25 lbs)
7 oz. Guava Paste
1/4 Cup water
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Paprika (or Cayenne if you prefer more heat)
1/2 Tsp Cumin
1/2 Tsp fresh grated ginger
1/4 Cup white wine
1 Lemon

Cut the Guava Paste into 1/2" squares, and place into medium saucepan. Add the water and put over medium heat. Bring to a simmer, and allow guava paste to fully dilute into water. Feel free to add more water if you prefer a more liquid sauce. As the mixture is simmering add the salt, pepper, paprika, cumin and ginger. Once the guava has diluted add the white wine and bring to a reduction. The sauce should have a smoothe finish, but stll have some of the guava grain to it.

While the sauce is simmering prepare the salmon. Line a pan (I used a rectangular cake pan) with foil paper. Place the salmon filets over and squeeze the juice of 1 lemon over it. Salt and pepper to taste. Pour sauce over the salmon until well covered, you may have extra sauce. Place in oven at 350 degrees F and cook for about 25-35 minutes. Baste the salmon about 20 minutes after in the oven to create more of a glaze while it continues to cook.

Serve with desired sides, I love pairing with jasmine rice and fresh asparagus!