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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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