Ingredients

• 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

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Instructions

1. For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside.
2. Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. 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.
3. For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve.
4. For the lemon vinaigrette: 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.
5. For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly.
6. 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.