For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve.
For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives.
For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.
Recipe courtesy of Robert Irvine