Salmon Fillets with Mango Salsa

 Check the salmon for any tiny bones and remove them. Roughly crush 4 teaspoons of mixed peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside. Cut some potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender.  To make the Salsa peel and seed the mango, dice the flesh, and put into a large bowl. Mix in 2 chopped green onions, 2 tablespoons of fresh cilantro, 2 tablespoons of lime juice, 2 teaspoons of olive oil, and a dash of Tabasco sauce. 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 and arrange the watercress and potatoes on plates. Place the salmon on top and serve with the mango salsa.

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