Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

Total Time:
1 hr 20 min
45 min
35 min

4 servings

  • Sweet Potato Hash:
  • 3 pounds sweet potatoes, peeled and medium diced
  • 5 strips bacon, medium diced
  • 2 cloves garlic, chopped
  • 1 small red onion, medium diced
  • Salt and freshly ground black pepper
  • Jerk Mango Salsa:
  • 2 ripe mangoes, medium diced
  • 1 jalapeno, seeded and small diced
  • 1 tablespoon Jamaican jerk sauce
  • Lemon Vinaigrette:
  • 1 tablespoon Dijon mustard
  • Juice of 3 lemons
  • 1/4 cup grapeseed oil
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped chives
  • Salmon:
  • Four 6- to 7-ounce pieces good-quality salmon
  • Salt and freshly ground black pepper
  • 5 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter

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.

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