Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

• 3 pounds sweet potatoes, peeled and medium diced
• 5 strips bacon, medium diced
• 2 cloves garlic, chopped
• 1 small red onion, medium diced
• Salt and freshly ground black pepper
• 2 ripe mangoes, medium diced
• 1 jalapeno, seeded and small diced
• 1 tablespoon Jamaican jerk sauce
• 1 tablespoon Dijon mustard
• Juice of 3 lemons
• 1/4 cup grapeseed oil
• Salt and freshly ground black pepper
• 1 tablespoon chopped chives
• Four 6- to 7-ounce pieces good-quality salmon
• Salt and freshly ground black pepper
• 5 tablespoons grapeseed oil
• 2 tablespoons unsalted butter

1. For the sweet potato hash: Bring a large pot of water to a boil.
2. Blanch the sweet potatoes until fork-tender.
3. Drain and set aside.
4. Heat a saute pan over medium-low heat.
5. Add the bacon and cook until soft and lightly crisp.
6. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes.
7. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes.
8. Season with salt and pepper.
9. Keep warm and reserve.
10. For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl.
11. Fold in the jerk sauce and reserve.
12. For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl.
13. Stream in the oil, whisking until the dressing is emulsified.
14. Season lightly with salt and pepper.
15. Stir in the chives.
16. For the salmon: Sprinkle the salmon with salt and pepper.
17. Heat a 12-inch saute pan with the grapeseed oil until hot.
18. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature).
19. Add the butter to the pan and when melted, spoon over the fish.
20. Transfer the fish to a paper-towel-lined plate to drain slightly.
21. To plate: Spoon some hash in the center of each plate and top with a piece of salmon.
22. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette.

sweet potatoes, bacon, garlic, red onion, salt, mangoes, jalapeno, jerk sauce, mustard, lemons, grapeseed oil, salt, chives, salmon, salt, grapeseed oil, unsalted butter

Taken from www.foodnetwork.com/recipes/robert-irvine/seared-salmon-with-sweet-potato-hash-and-jerk-mango-salsa.html (may not work)