Ask and ye shall receive. Those of us in the Pac. Northwest know our salmon (and we have access to steelhead, nyah nyah). This recipe is, of course, done on the grill:
Grilled salmon with a sweet guava-based barbecue sauce
What you'll need:
4 6 ounce salmon fillets (I prefer steelhead or even coho, but understand that unless you live west coast these can be hard to find)
3/4 cup guava nectar
1/4 cup EVOO
Kosher or sea salt
Pepper
Guava barbecue sauce (under this)
A cup of wood chips (I prefer cherry, but oak, alder, lemon, and cedar wood all work well too)
--Guava barbecue sauce:
2 cups guava nectar
4T butter
kosher or sea salt
pepper
a clove of crushed garlic
1t hot sauce
1t balsamic vinegar
1t worcestershire sauce
1T lime juice (gotta be fresh...doesn't work with processed, for some reason)
2T tomato paste
For the sauce:
Drop the nectar in large saucepan over med-high and bring it up to a boil. Reduce to about 1 cup--should take like 7 minutes or so. Whisk in the butter, worcestershire, vinegar, garlic, hot sauce, tomato paste, and the lime juice. Reduce the heat and simmer until it thickens...whisk occasionally to keep it from getting ugly. Add salt and pepper. From there , give it a taste and adjust it to your liking (more Worcestershire, vinegar, lime juice, hot sauce etc.). Make sure to serve this warm
Now for the fish:
Yank the bones, obviously. rinse and dry them. Season both sides with the salt and pepper. Put the fish in a large plastic bag and add the guava nectar and olive oil to it. Kinda mush it around some (don't damage the fish), toss it in the fridge and marinate it for about an hour.
Fire your grill up to high. Get your wood chips in a smoker tray or smoker pouch (don't say you don't have either...all you need is aluminum foil and a fork...), toss it on the burner plates, cover and wait for smoke.
Get the fish out of the marinade. Spray the grill grates down with some form of oil (I prefer grapeseed, but I guess most kinds with a high smoke point will work). Takes about 4-5 minutes a side to cook them through. If you like grill marks (as you should), place the salmon down diagonally on the grate and then give em a quarter turn halfway through cooking on each side.
During the last 2 minutes of cooking, brush some of the barbecue sauce on the fish each minute. Remove, spoon over more of the sauce over the salmon and dig in.
