Baked Salmon with Guava Sauce

Cut each guava in half. Scoop all of the flesh into a sieve placed over a bowl. Press the flesh through the sieve, discard the seeds and skin, and set the pulp aside. Heat 2 tablespoons of the oil in a frying pan. Saute the chopped onion for about 4 minutes over medium heat until softened and translucent. Stir in the guava pulp with the chicken stock and salsa. Cook, stirring constantly, until the sauce thickens. Keep 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 pan until very hot and add the salmon steaks, oiled side down. Cook for 2-3 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.