Pan roasted salmon with mango and tomato salsa
For the salsa
For the roasted spring onions
For the rösti
For the salsa, purée half the chopped mango and add to the remaining mango flesh. Add the tomato, chilli flakes and mint.
Heat the oven to 220C/425F/Gas 7. Place the spring onions in a baking tray dressed in the oil. Bake for ten minutes.
To make the rösti, mix the potato, yoghurt and egg yolk.
Heat the oil in a frying pan and flatten the potato mix into a ring mould in the pan. Fry for 4-5 minutes. Remove ring and fry on other side until golden.
Meanwhile, in another pan heat a drizzle of olive oil. Pan-fry the salmon placed skin-side down for 2-3 minutes each side.
Serve the salsa on top of the rösti, topped with the spring onions and salmon steak.