Salmon with Mango Salsa

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 +) |

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