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1
To make the barbecue sauce, heat the oil in a large skillet over medium-high heat for 1 minute.
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2
Reduce the heat to medium and add the onion, cooking until it's soft and a little brown around the edges, about 5 to 7 minutes, stirring often.
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3
Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice, and curry powder.
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4
Simmer until the guava paste has melted, about 15 minutes, stirring occasionally.
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5
Turn off the heat and let the sauce cool slightly.
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6
Discard the star anise, transfer the mixture to your blender and puree.
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7
With the motor running add the lime juice and rum.
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8
Transfer to a small bowl and set aside, or refrigerate for up to 2 weeks.
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9
Whisk the olive oil, garlic, lime juice, salt and pepper together in a large bowl.
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10
Add the mangoes, peppers, red onions, chiles and cilantro and toss to coat.
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11
Add the beans and gently toss everything together.
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12
Heat your broiler to high.
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13
Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or nonstick cooking spray.
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14
Place the salmon in the prepared baking dish and tuck about 2 inches of the tail-end under the fish, so you have a somewhat uniform shape.
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15
Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily, 8 to 12 minutes for rare (the salmon will still be pink in the middle) or 12 to 15 minutes for well done (the salmon will be cooked throughout).
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16
Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa (use 2 large spatulas to transfer it).
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17
Squeeze a few lime wedges over the fish and serve with additional lime wedges on the side.
