Salmon with Mango Salsa

4 salmon fillets (approx 120g / 4 oz)
4 tsp mixed peppercorns
675g / 24 oz baby new potatoes
170g / 6 oz watercress

Mango Salsa
1 mango (approx 400g / 14 oz)
3 spring onions (small scallions)
1 - 2 tsp pink peppercorns in brine (rinsed and chopped)
3 tsp fresh coriander (cilantro)
2 tbsp lime juice
2 tbsp olive oil
Tabasco sauce to taste

1. Roughly crush the mixed peppercorns with a pestle and mortar. Press into the flesh side of the salmon fillets.
2. Prepare the new potatoes, cutting any large ones so all are evenly sized. Place in water, bring to the boil and simmer until tender.
3. To make salsa: Peel and stone the mango and cut the flesh into cubes. Finely slice the spring onions (scallions) and mix into the mango, along with the pink peppercorns, coriander (cilantro), lime juice, olive oil and Tabasco sauce.
4. Heat a grill / griddle pan until hot. brush with oil and place the salmon, skin side down onto the grill plate. Cook on a medium high heat for about 4 minutes. Turn the fish and cook for another 4 minutes (or until cooked).
5. Put the watercress and drained new potatoes onto plates. Top with the salmon fillet and mango salsa.

Number of Servings: 4

Recipe submitted by SparkPeople user YVONNECP.