6 Ripe guavas
3 tb Vegetable oil (45 ml)
1 sm Onion; finely chopped
1/2 c Chicken stock (120 ml)
2 ts Hot pepper sauce (10 ml)
4 Salmon steaks
Salt and ground black pepper
Red pepper strips; to
-garnish
Cut each guava in half. Scoop the seeded soft flesh into a sieve
placed over a bowl. Press it through the sieve, discard the seeds and
skin, and set the pulp aside.
Heat 2 tb of the oil in a frying pan. Fry the chopped onion for about
4 minutes over a moderate heat until softened and turned translucent.
Stir in the guava pulp, with the chicken stock and hot pepper sauce.
Cook, stirring constantly, until the sauce thickens. Keep it warm
until needed.
Brush the salmon steaks on one side with a little of the remaining
oil. Season them with salt and pepper. Heat a griddle or ridged grill
pan until very hot and add the salmon steaks, oiled side down. Cook
for 2 to 3 minutes, until the underside is golden, then brush the
surface with oil, turn each salmon steak over and cook the other side
until the fish is cooked and flakes easily when tested with the tip
of a sharp knife.
Transfer each steak to a warmed plate. Serve, garnished with strips
of red pepper on a pool of sauce. A fresh green salad is a good
accompaniment.
Recipe by The food and cooking of Mexico by Jane Milton, 2011
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