Salmon Smash

Menu:
Salmon Smash

Thumbs up! Maybe not from the kids, but Brian and I thought this was great. My friend Kari gave me this recipe 2.5 years ago but I never tried it because all the elements sounded too complicated for my 30-minute meals. She assured me it wasn't, and guess what? She was right. And it tasted delicious. Just mash this pretty pile of yumminess together and eat! Unfortunately, the kids were not big fans. But they did like the whipped cheddar potatoes alright.

4 salmon fillets
2 ripe mangoes
1/2 fresh jalapeno
1/3 c. sugar
5-6 large potatoes, peeled
cheddar cheese
butter
salt
pepper
milk
2 Roma tomatoes
Balsamic vinegar
Fresh baby spinach

To make mango chutney: Peel mango and cut into small cubes. Do this even before you peel the potatoes - it can simmer for an hour or more. Slice half the jalapeno and dice. Place mango, jalapeno, 3 T water and sugar in saucepan. Add salt and a generous amount of pepper. Simmer with lid on for entire time it takes to cook the rest of the meal. The chutney should be pretty thick, but not as thick as peanut butter. Remove lid towards end to thicken if necessary.

To make potatoes: Boil potatoes, drain and put back in pan. Add cheese, splash of milk and about 2T of butter to potatoes. Add salt and whip.

To make salmon: Season with salt and pepper. Grill or sear in a frying pan until done.

To prepare: Cut each Roma tomato into 8 slices and douse with balsamic vinegar. Place a layer of fresh, uncooked spinach on 4 plates. Top with a scoop of potatoes, then place 4 tomato slices on top on each pile of potatoes in the shape of a flower and squish them into the potatoes a bit. Top tomatoes with a fillet of salmon and top the entire thing with warm mango chutney so it drips down the sides of the tower. Serve and enjoy!