番石榴燒烤三文魚配脆炸大蕉

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.

Generously rub this paste all over the salmon fillets. Once coated, place them in the refrigerator to marinate for 30 minutes.

Preheat your oven to 385°F (195°C). Line a baking tray with parchment paper and arrange the marinated salmon fillets on it.

Bake the salmon for 20 to 25 minutes, or until the outside is nicely crisp and the inside is flaky and cooked through.

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.

Once the salmon is almost done baking, brush the guava glaze generously over the fillets to give them a beautiful, shiny finish.

To serve, place the salmon on plates, drizzle with any remaining glaze, garnish with micro broccoli, and serve alongside crispy tostones.