Chilli-Rubbed Salmon With Roasted Potatoes & Mango Salsa


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YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 30 minutes

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Mango, diced 400 g 2 mangos
Red onion, peeled and diced 115 g 1 small onion
Jalapeno, seeded and diced 20 g 1 jalapeno
Cilantro, chopped 5 g ½ cup
Lime juice 2 tbsp / 1 lime
Potato, chopped 910 g / 2 lb 6 cups
Olive oil, extra virgin 45 g 45 mL / 3 tbsp
Salt 4 g 1 tsp
Black pepper, freshly ground 2 g 1/2 tsp
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Salmon filet, skinless 680 g / 1½ lb 4 filets
Chili powder 8 g 1½ tbsp
Oregano, dried 1 g ½ tsp
Salt 1 g ¼ tsp

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2 Combine mango, red onion, jalapeno, cilantro and lime juice. Season with salt and pepper if needed. Refrigerate.

3 Line a baking sheet with parchment paper. Add potatoes to the sheet. Coat with olive oil. Add salt, pepper, and combine.

Put potatoes to the oven and roast until golden brown and crispy, about 20 – 25 minutes.

5 In a skillet, heat olive oil over medium heat.

In a bowl, combine chili powder, oregano, and salt. Sprinkle and pat mixture on the salmon filets.

Cook salmon until opaque throughout, 4 to 5 minutes per side. Reduce the heat if the spices begin to turn black.

8 Plate salmon with mango salsa and roast potatoes. Serve.

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  • You can make the salsa in advance. It will keep stored in the fridge for 2-3 days.

  • Make sure the roasting pan isn’t crowded to ensure potatoes roast instead of steam.

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