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by CookWhatHK0 saved
Guava Kissed BBQ Salmon coats baked salmon in a glossy guava-ketchup glaze with cumin and garlic, served alongside crispy tostones.
Combine the minced garlic, sofrito, all the seasonings (Vegan Chicken Salt Red Pepper Jada Seasoning, Sazon Badia Everything Seasoning, onion powder), salt, pepper, and a drizzle of olive oil in a bowl. Mix everything together until it forms a smooth paste.
將蒜頭、沙弗里多醬、香料、鹽、胡椒及橄欖油混合成醬料。
Generously rub this paste all over the salmon fillets. Once coated, place them in the refrigerator to marinate for 30 minutes.
將醬料塗抹在三文魚柳上，冷藏 30 分鐘。
Preheat your oven to 385°F (195°C). Line a baking tray with parchment paper and arrange the marinated salmon fillets on it.
焗爐預熱至 195°C（385°F），將三文魚放在鋪有烘焙紙的烤盤上。
Bake the salmon for 20 to 25 minutes, or until the outside is nicely crisp and the inside is flaky and cooked through.
焗 20-25 分鐘至外表香脆、內裡易散開。
While the salmon bakes, prepare the guava glaze. In a small saucepan, gently melt the guava paste with a splash of water over low heat. Once melted, stir in the ketchup, red wine vinegar, coconut aminos, the additional minced garlic, onion powder, cumin, and chicken bouillon. Let this mixture simmer for 5 to 7 minutes. If you prefer a smoother glaze, you can blend it at this stage.
製作醬汁：以小火將番石榴醬與水融化，加入茄汁、醋、椰子胺基酸醬油、蒜頭、洋蔥粉、孜然及雞粉，煮 5-7 分鐘，如需要可打成糊狀。
Once the salmon is almost done baking, brush the guava glaze generously over the fillets to give them a beautiful, shiny finish.
焗好後將醬汁掃在三文魚上，令表面光澤。
To serve, place the salmon on plates, drizzle with any remaining glaze, garnish with micro broccoli, and serve alongside crispy tostones.
三文魚上碟，淋上額外醬汁，用微型西蘭花裝飾，配脆炸大蕉上桌。
