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Salmon with mango salsa

Here is a wonderful mixture of bright colours and zingy flavours, from the peppery topping on the salmon to the mustardy watercress and fragrant mango salsa with its surprise kick. This is certainly vitality food – it looks great and is bursting with vitamins and minerals.

Salmon with mango salsa
Reader's Digest

Ingredients

  • 4 pieces of salmon fillet, 150 g each
  • 1 tablespoon mixed peppercorns (black, white, green and pink)
  • 700 g baby new potatoes, scrubbed, and halved if large
  • 170 g watercress, trimmed

Mango salsa

  • 1 mango, about 400 g
  • 3 spring onions, finely chopped
  • 1–2 teaspoons pink peppercorns in brine, rinsed and roughly chopped
  • 1/4 cup (15 g) chopped fresh coriander
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • Tabasco sauce to taste

Preparation

  1. Check the salmon fillets for any tiny pin bones and remove them with tweezers. 
  2. Roughly crush the peppercorns in a pestle and mortar. Press them into the flesh side of the salmon. Set aside.
  3. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 10–12 minutes or until tender. 
  4. At the same time, preheat a ridged cast-iron grill pan.
  5. Meanwhile, make the salsa. Stone and peel the mango, and dice the flesh. 
  6. Put into a large bowl and mix in the spring onions, peppercorns, coriander, lime juice, oil and Tabasco sauce.
  7. Brush the grill pan with a little oil if necessary, then put the salmon fillets in, skin side down. 
  8. Cook over a moderately high heat for 4 minutes. Turn them over and cook for a further 4 minutes or until the fish is cooked. 
  9. Drain the potatoes.
  10. Arrange the watercress and new potatoes on 4 serving plates. 
  11. Place the salmon on top and serve with the mango salsa.

Serves 4
Preparation: 30 minutes



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