Lime Salmon Fillets with Mango & Tomato Salad & Pimped Sweet Potatoes


he idea of a salmon fillet covered in a spicy rub and roasted until crisp is forever pleasing. Confusingly for me, some people don’t eat the crispy skin but it is my absolute favourite especially in this recipe. Its the lime/garlic butter sauce on the side of this salmon that really packs a punch! This can be served simply with rice or a nice mango salsa but if you chose to make all 3 of these recipes then prepare for a plate of FLAVOUR! These 3 elements really pack a punch.

The mango ‘dressing’ , whilst spicy, is really refreshing with the hot salmon. The creme fraiche on the potatoes is also welcome with all the hot spice flavour but feel free to experiencing or miss out a couple of elements here.

I’ve listed each recipe separately but if making for dinner or your guests, make the salad ahead of time. Then roast the potatoes and start cooking the salmon and sauce when the potatoes are ready as they will keep warm on the side.

Serves 2

Salmon (adapted from Half baked Harvest)

  • 2 salmon fillets
  • 1 heaped tsp chilli powder
  • 1 heaped tsp smoked paprika
  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 1 lime, zest and juice
  • 1 heaped tsp honey
  • Handful chopped coriander
  1. Preheat the oven to 200.
  2. Place the salmon in a bowl and add the chilli powder, paprika and some olive oil. Massage the dry spices into the salmon and then chill in the fridge for a few hours or at least 10 minutes.
  3. When ready to cook, heat a frying pan until hot. Add the salmon, skin side down and cook until crisp for 3 minutes. Turn the salmon onto its flesh side to sear the outside.
  4. Place the salmon and a touch of the cooking oil onto a baking tray skin side up and bake for 5 minutes only.
  5. Whilst baking, turn the heat of the frying pan to a medium and add the butter – be sure it isn’t too hot or it will burn.
  6. Add the crushed garlic and cook quickly just to take the raw edge off. You may need to take the pan off the heat to stop it burning if its too hot.
  7. Add the lime zest and juice to the pan along with the honey and stir quickly. Remove from the heat and add the chopped coriander.
  8. When the salmon is ready add back to the pan skin side up.
  9. Serve the salmon with a spoonful of the lovely garlic, lime sauce.

Mango, Tomato & Corn Salad (adapted from Peter Gordon “Savour”)

  • Cherry tomatoes (about 250g) sliced
  • Sweetcorn, about 150g
  • 5 spring onions, chopped
  • 1 mango, peeled, chopped
  • Handful basil leaves
  • 1/2 garlic clove
  • 2 tsp chopped ginger
  • 1 small chilli, chopped (as hot as you like)
  • Lemon zest (half a lemon)
  • 2 tbsp lemon juice
  1. Combine all ingredients apart from the tomatoes, sweetcorn and spring onions in a food processor. Blend until smooth adding some olive oil to loosen to your desired texture. Taste and adjust seasoning if needed.
  2. Combine the cherry tomatoes, corn and spring onions in a serving dish and spoon over some of the mango dressing. Serve the rest on the side.

Pimped Sweet Potatoes

  • 2 large sweet potatoes, cut into wedges
  • 4 heaped tbsp half fat creme fraiche (or use soured cream)
  • Zest 1 lime
  • Chopped coriander to serve
  1. Preheat the oven to 200.
  2. Cut the sweet potatoes into wedges and toss with salt, pepper and a little oil on a baking tray.
  3. Roast for about 20-30 minutes until beginning to turn golden and crisp at the edges.
  4. Once cooked, remove from the oven. Grate over the zest of half the lime.
  5. Spoon over some generous tbsps of cream fraiche and top with the rest of the lim zest. Scatter with the chopped coriander.