thepassionatecook: Salmon fillet on mango-tomato salsa and garlic mash

Ever since I made my rhubarb chutney a while ago I have (re-) discovered the use of fruit in something savoury. (Re-) because I have what I now think to be a traumatic past in this respect. This goes back to the beginnings of my student days in Vienna, when I did not have much money to dispose of and every day was a new exercise of how to make my few schillings go a bit further still. So buying the cheapest food around is one excuse. Being a vegetarian is another. When you don't have much money and you are a vegetarian you have to be truly inventive with what you're eating. Are you holding your breath yet? One of my staple dishes used to be rice with a leek and banana ragout. Yes. No kidding. Let me just say that I believe to have made progress since then.
Nowadays, I preserve rhubarb, nectarines and chillies as a chutney or I cook up dishes like the following: salmon fillets with something which is somewhere between a salad and a sauce, so let's call it a salsa. It is made using tomatoes and mango as main components, but I'm not being greedy with the onion and chilli either - even without ever having tasted the afore-mentioned skeleton in my cupboard you will agree that this is an applaudable improvement!

Salmon fillet on mango-tomato salsa and garlic mash
(serves 2)

2 thick-cut salmon fillets (ca. 250 g each)
1 tbsp groundnut oil
1 tbsp roast seame oil
salt, pepper

For the salsa:
1 medium green chilli (finely chopped)
1 medium red onion (finely diced)
½ or roughly 150 g mango (skin and stone removed, then finely diced)
4 small or around 100 g tomatoes (finely diced)
1 clove garlic (crushed)
1 tbsp sherry vinegar
juice of ½ lime
salt
generous pinch freshly crushed black pepper

For the garlic mash:
350 g floury potatoes (peeled and diced)
3 cloves garlic (peeled)
50 ml double cream

For the salsa, prepare all the ingredients and combine in a bowl. Leave to rest and infuse in the fridge until ready to serve.
Cook the potatoes and garlic in salt water until tender. Mash with a potato masher and stir in the double cream. Adjust seasoning. Keep warm until ready to serve.
Pan-fry the salmon in the oils, skin down first, until starting to brown but still pink in the middle. Season while it cooks. Turn over and fry on the flesh side for another 2 or 3 minutes.
Assemble on plates by placing a pile of garlic mash in the middle, lay the salmon fillet on top and spoon the salsa around. Serve with some salad, if you like.