Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

Ingredients

• 5 strips bacon diced
• 1 tablespoon chives chopped
• 1 tablespoon dijon mustard 
• 2 cloves garlic chopped
• 0.3 cup grapeseed oil 
• 5 tablespoons grapeseed oil 
• 1 tablespoon jamaican jerk sauce 
• 1 small jalapeño diced seeded
• 3  juice of lemon 
• 2 medium mangoes diced ripe
• 1 small onion diced red
• 24 ounce salmon 
• 4 servings salt and pepper black freshly ground
• 3 pounds sweet potatoes diced peeled
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

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