Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

Name: Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 5 strips bacon, medium diced; 1 Tbsp chopped chives; 1 Tbsp Dijon mustard; 2 cloves garlic, chopped; 59 milliliters grapeseed oil; 5 Tbsps grapeseed oil; 1 Tbsp Jamaican jerk sauce; 1 small jalapeno, seeded and small diced; 3 Juice of lemons; 2 mediums ripe mangoes, medium diced; 1 small red onion, medium diced; 680 grams good-quality salmon; 4 servings Salt and freshly ground black pepper; 1 kilograms sweet potatoes, peeled and medium diced; 2 Tbsps unsalted butter

Need a gluten free main course? Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa could be a super recipe to try. One portion of this dish contains about 44g of protein, 59g of fat, and a total of 1053 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mexican cuisine. A mixture of grapeseed oil, salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender.

Ingredients you will need

Sweet Potato

Water

Hash Browns

Equipment you will use

Pot

Drain and set aside.

Heat a saute pan over medium-low heat.

Equipment you will use

Frying Pan

Add the bacon and cook until soft and lightly crisp.

Ingredients you will need

Bacon

Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes.

Ingredients you will need

Sweet Potato

Potato

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Garlic

Onion

Hash Browns

Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.

Ingredients you will need

Jalapeno Pepper

Mango

Sauce

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Lemon Juice

Chives

Cooking Oil

Equipment you will use

Whisk

Bowl

Sprinkle the salmon with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Heat a 12-inch saute pan with the grapeseed oil until hot.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature).

Ingredients you will need

Salmon

Add the butter to the pan and when melted, spoon over the fish.

Ingredients you will need

Butter

Fish

Equipment you will use

Frying Pan

Transfer the fish to a paper-towel-lined plate to drain slightly.

Ingredients you will need

Fish

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.

Ingredients you will need

Vinaigrette

Salmon

Lemon

Mango

Salsa

Hash Browns

Equipment

Ingredients

Servings:

5strips

bacon, medium diced 1Tbsp

chopped chives 1Tbsp

Dijon mustard 2cloves

garlic, chopped 59milliliters

grapeseed oil 5Tbsps

grapeseed oil 1Tbsp

Jamaican jerk sauce 1small

jalapeno, seeded and small diced 3

Juice of lemons 2mediums

ripe mangoes, medium diced 1small

red onion, medium diced 680grams

good-quality salmon 4servings

Salt and freshly ground black pepper 1kilograms

sweet potatoes, peeled and medium diced 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.