Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa Recipe

Name: Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds sweet potatoes, peeled and medium diced; 5 strips bacon, medium diced; 2 cloves garlic, chopped; 1 small red onion, medium diced; Salt and freshly ground black pepper; 2 ripe mangoes, medium diced; 1 jalapeno, seeded and small diced; 1 tablespoon Jamaican jerk sauce; 1 tablespoon Dijon mustard; Juice of 3 lemons; 1/4 cup grapeseed oil; Salt and freshly ground black pepper; 1 tablespoon chopped chives; Four 6- to 7-ounce pieces good-quality salmon; Salt and freshly ground black pepper; 5 tablespoons grapeseed oil; 2 tablespoons unsalted butter

Servings: persons

3 pounds sweet potatoes, peeled and medium diced
5 strips bacon, medium diced
2 cloves garlic, chopped
1 small red onion, medium diced
Salt and freshly ground black pepper
2 ripe mangoes, medium diced
1 jalapeno, seeded and small diced
1 tablespoon Jamaican jerk sauce
1 tablespoon Dijon mustard
Juice of 3 lemons
1/4 cup grapeseed oil
Salt and freshly ground black pepper
1 tablespoon chopped chives
Four 6- to 7-ounce pieces good-quality salmon
Salt and freshly ground black pepper
5 tablespoons grapeseed oil
2 tablespoons unsalted butter

1
For the sweet potato hash: Bring a large pot of water to a boil.
2
Blanch the sweet potatoes until fork-tender.
3
Drain and set aside.
4
Heat a saute pan over medium-low heat.
5
Add the bacon and cook until soft and lightly crisp.
6
Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes.
7
Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes.
8
Season with salt and pepper.
9
Keep warm and reserve.
10
For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl.
11
Fold in the jerk sauce and reserve.
12
For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl.
13
Stream in the oil, whisking until the dressing is emulsified.
14
Season lightly with salt and pepper.
15
Stir in the chives.
16
For the salmon: Sprinkle the salmon with salt and pepper.
17
Heat a 12-inch saute pan with the grapeseed oil until hot.
18
Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature).
19
Add the butter to the pan and when melted, spoon over the fish.
20
Transfer the fish to a paper-towel-lined plate to drain slightly.
21
To plate: Spoon some hash in the center of each plate and top with a piece of salmon.
22
Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds sweet potatoes, peeled and medium diced, 5 strips bacon, medium diced, 2 cloves garlic, chopped, 1 small red onion, medium diced, and more.

Yes, Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

How did you like this recipe?

Frequently Asked Questions