- 4 (5 ounce) salmon fillets
- 4 teaspoons mixed peppercorns (black, white, green, and pink)
- 1 1/2 pounds baby new potatoes, scrubbed and halved if large
- 5 cups watercress
- Mango salsa:
- 1 ripe mango
- 3 green onions, finely chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- Tabasco sauce to taste
- Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside.
- Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 10 to 12 minutes.
- Meanwhile, make the salsa. Peel and seed the mango, dice the flesh, and put into a large bowl. Mix in the green onions, cilantro, lime juice, olive oil, and a dash of Tabasco.
- Heat a ridged grill pan coated with nonstick cooking spray over medium-high heat. Place the salmon fillets in the pan, skin-side down. Cook for 4 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes. Drain the potatoes.
- Arrange the watercress and new potatoes on 4 serving plates. Place the salmon on top and serve with the mango salsa.