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Preparation time: 20 minutes
Cooking time: 20 minutes
You Will Need
4 salmon fillets (5 ounces each)
4 teaspoons mixed peppercorns (black, white, green, and pink)
1 1/2 pounds baby new potatoes, scrubbed and halved if large
5 cups watercress
Mango salsa
1 ripe mango
3 green onions, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons olive oil
Tabasco sauce to taste
What to Do
1. Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside.
2. Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 10-12 minutes.
3. Meanwhile, make the salsa. Peel and seed the mango, dice the flesh, and put into a large bowl. Mix in the green onions, cilantro, lime juice, olive oil, and a dash of Tabasco.
4. 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.
5. Arrange the watercress and new potatoes on 4 serving plates. Place the salmon on top and serve with the mango salsa.
Serves 4
Each serving provides: Calories 450, fat 15 g, saturated fat 2 g, cholesterol 96 mg, sodium 102 mg, carbohydrates 45 g, fiber 5 g, protein 35 g.
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