Ingredients
- 4 x 100-200g fillets of wild atlantic salmon
- 4 serves of sweet potato fries
- 1 lemon
- Pink or sea salt
- Olive oil
Salsa
- 2 mangoes diced
- 1 avocado diced
- 1 small red chilli (de-seeded), diced
- 1 small bunch of coriander
- Juice of 1 lime
- 1/2 small red onion diced
Method
- Reheat your oven to 200 degrees celsius (or as per instructions on the sweet potato fries packet)
- Place the sweet potato fries on a lined baking tray with a little olive oil
- Start chopping up all the salsa ingredients while the oven is heating up
- Put the oven tray in the oven and set a timer for 25 minutes (or as per instructions on the packet)
- Combine all salsa ingredients in a bowl and set aside
- Place your salmon fillets on paper towel to get rid of any extra liquid
- When the fries have 5 minutes to go, heat up a pan on medium heat with a little olive oil
- Grill your fillets skin down first until golden and crispy, then turn them over
- Continue cooking the fillets until the center just turns a soft pink
- When the fries are done, take them out of the oven and sprinkle with salt
- Serve your cooked fillets with the sweet potato fries, a wedge of lemon and top with lots of salsa