This saisa is also delicious with other oity fishy, such as turat, swordfish, and macker’
- 4 salmon fillets (5 ounces each)
- 4 teaspoons mixed peppercorns (black, white, green, and pink)
- 1/2 pounds baby new potatoes, scrubbed and halved if large
- 5 cups watercress
Mango salsa
- 1 ripe mango
- 3 spring onions, finely chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- Tabasco sauce to taste
Preparation time | 20 minutes
Cooking time | 20 minutes
1. Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon, Set aside.
2. Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 16-12 minutes.
3. Meanwhile, make the saisa Peel and seed the mango, dice the flesh, and put into a large bow!, Mix in the spring onions, coriander, lime juice, olive oll, and a dash of Tabasco.
4. Heat a ridged grill pan coated with nonstick cooking spray over medium-high heat. Place the salmon fillets in the pan, skin-side down. Cook for 4 minutes, Turn the fish over and cook until the fish is done, about another 4 minutes. Drain the potatoes
5. Arrange the watercress and new potatoes on 4 serving plates. Place the salmon on top and serve with the mango salsa.
Each serving provides | Calories +) |
