Cuban-Inspired BBQ Salmon

Salmon is one of the most versatile cuts of seafood, and while it can lean towards the pricier side, it packs a lot of great nutritional content into every bite. We encourage you to seek out wild-caught salmon, but we realize that this may not be possible depending on your location and budget. Use what works for you and enjoy this mouth-watering seafood offering. This is a fast and easy and a great 30 minute meal for any weeknight.

How to make Cuban-Inspired BBQ Salmon

Ingredients:

• 1/3 cup guava jelly (Consider Goya brand)
• 1/3 cup tomato paste
• 1 tsp. minced garlic
• 1-2 tbsp. finely chopped onion
• Salmon

Directions:

1. Preheat oven to 400 degrees.
2. Mix ingredients together. Set aside 2 teaspoons for the salmon and refrigerate the rest.
3. Clean and season salmon. Spread sauce over the salmon and cook 15-20 minutes.*
*Overcooking the salmon will dry it out and make it harder to digest, so go easy on the cooking time.

Serve the salmon with Summer Rice Salad and black beans and it will be totally delish!

Tip to Grill Salmon 

1. Fire up the grill. Avoid using charcoal fluid and its chemical taste. Instead, top your charcoal briquettes with a charcoal chimney starter stuffed with a few wadded up pieces of newspaper at the bottom. Light the newspaper, then watch as the fire and heat rise, starting the briquettes naturally. Once the briquettes are lightly covered with white ash, use barbecue mitts to empty the chimney starter and distribute the briquette coals on the bottom rack of the kettle.
2. Oil the fish, not the grill. Contrary to popular belief, there’s no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to look—and taste—better. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.
3. Grill the salmon skin side down first. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fish’s flesh as it cooks.