4 pieces of fresh salmon fillet, approximately 3-4 cm wide
½ chili, chopped
Few branches of thyme
Olive oil
Tbsp butter
Salt and pepper

For the salsa
1 large, ripe mango, half finely chopped, other half pureed
Small bunch of fresh parsley, chopped
½ fresh chili pepper, deseeded, very finely chopped
½ sweet onion, finely chopped
¼ lime juice
Salt

1. Remove the pin bones from the salmon, clean the scales and cut off the uneven edges. Cut in 3-4 com pieces.
2. Place the salmon pieces on a baking sheet and season with the chopped chili, thyme, olive oil and rub that in, leave for a while to marinate.
3. Peel the mango, finely chop one half and puree the other using a blender. Add chopped parsley, chili, onions, salt and lime juice to the mango. Stir everything together and the salsa is ready.
4. Preheat the oven to 200 degrees C.
5. Peel the sweet potatoes and cut in 0.5 cm slices. Place the slices in a bowl and season with cumin, thyme, pressed garlic and add olive oil, stir well. Add salt and pepper too.
6. Place a baking sheet on a deep baking tray and arrange the sweet potato slices along with the garlic in one layer.
7. Place the potatoes in the oven and bake until golden and soft.
8. Heat a frying pan on medium heat with the olive oil and butter, when the butter begins to foam, cook the salmon. Both sides need to be cooked only until golden brown. The in the end, fry the skin side until crunchy, but be careful not to overcook. Rest for 5 min after cooking.
9. Serve salmon with the salsa on top and sweet potatoes on the side.

Recipe: Ārija Avota
Photo: Ieva Andersone (IG: photoievaandersone)
Published: Ievas Virtuve, santa.lv