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Ingredients

For the barbecue sauce:

• 3 tablespoons vegetable oil
• 2 yellow onions, chopped
• 8 ounces guava paste, cut into chunks
• 1 1/2 teaspoons tomato paste
• 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
• 1 1/2 teaspoons lime juice
• 1 tablespoon dark rum

For the 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
• 2 mangoes, peeled, seeded and diced
• 1 red bell pepper, halved, seeded, and finely diced
• 1 green 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
• 1/2 cup finely chopped fresh cilantro leaves
• 1 (15-ounce) can black beans, drained and rinsed
• 1 whole side salmon, 3 1/2 to 4-pounds

Description

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