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YIELD: 4 servings
TOTAL TIME: 60 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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 |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat the oven to 220°C / 425°F.
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.
4 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.
6 In a bowl, combine chili powder, oregano, and salt. Sprinkle and pat mixture on the salmon filets.
7 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.
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Make sure the roasting pan isn’t crowded to ensure potatoes roast instead of steam.
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