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Rainbow Power Plate: Baked Salmon with Purple Potato Purée and Mango Salsa - photo 1
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Rainbow Power Plate: Baked Salmon with Purple Potato Purée and Mango Salsa

Gluten-free cuisine Main Dishes Fish dishes 60 min Medium 10 wyświetleń ~38.43 PLN - (0)
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Description

This dish is a true feast for the eyes and the palate, designed to prove that food can be a work of art. The inspiration is the harmony of colors, where each element on the plate brings not only a unique flavor but also an intense hue. Juicy, gently roasted salmon in coral color rests on a velvety, deep purple 'Vitelotte' potato purée. The counterpoint to their mildness is an exotic, sweet-spicy salsa made from ripe mango, crunchy red onion, and fresh cilantro, which brightens the composition with sunny shades of yellow and red. The whole is complemented by the green of fresh herbs or blanched asparagus. The dish is a perfect balance of flavors: the sweetness of mango, the savoriness of salmon, the earthiness of the purée, and the refreshing note of lime. It is a suggestion for a special occasion, a romantic dinner, or simply when you want to eat something that is as beautiful as it is healthy and delicious.

Składniki (12)

Servings:
2
  • Fresh salmon fillet 2 szt.
  • Purple potatoes (e.g. vitelotte) 500 g
  • Ripe mango 0.7 szt.
  • Red onion 0.5 szt.
  • Fresh cilantro 15 g
  • Lime juice 30 ml
  • Extra virgin olive oil 0.2 łyżek
  • 2% Milk 50 ml
  • Sea salt 4 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Papryczka chili 0.7 szt.
  • Green asparagus 0.4 pęczków
💰 Szacowany koszt dania: ~38.43 PLN (19.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Purple Potato Purée

1

Start by preparing the potatoes. Wash them thoroughly under running water using a vegetable brush to remove any dirt. Peel the potatoes with a peeler or a small knife. Cut the peeled potatoes into even cubes, about 2-3 cm on each side. Even size of the pieces is key to ensure they all cook at the same time.

Ingredients: Purple potatoes (e.g. vitelotte)
Purple potatoes stain heavily, so you may want to use disposable gloves to avoid staining your hands. Use a sharp knife and a stable cutting board.
2

Place the chopped potatoes in a medium-sized pot. Cover them with cold water so that they are completely submerged (about 2-3 cm above the level of the potatoes). Add a generous pinch of salt (about 2g). Bring the water to a boil over high heat, then reduce the heat to medium and cook for about 15-20 minutes. Check if they are done by piercing one piece with a fork - it should go in without any resistance.

Ingredients: Purple potatoes (e.g. vitelotte), Sea salt
Cooking potatoes in salted water gives them flavor from the very beginning. Starting to cook in cold water ensures even cooking of the potatoes from the outside to the inside.
3

When the potatoes are soft, carefully drain them in a colander. Put them back into the hot, dry pot and place over low heat for about 1 minute to evaporate any remaining water. Then remove from heat. Add milk and olive oil. Use a potato masher or ricer to mash them thoroughly into a smooth mixture. Season to taste with salt and freshly ground pepper. Mix and cover to keep the purée warm.

Ingredients: Purple potatoes (e.g. vitelotte), Extra virgin olive oil, 2% Milk, Sea salt, Pieprz czarny świeżo mielony
Evaporating the potatoes is a key step to achieving fluffy, not watery, purée. Do not use a blender or food processor, as they will break down the starch and the purée will become gluey. A potato masher is the best tool.

Mango salsa

4

While the potatoes are boiling, prepare the salsa. Peel the mango and cut the flesh away from the pit. Dice the flesh into small cubes (about 0.5 cm x 0.5 cm). Peel the red onion and chop it into very small pieces. Rinse the cilantro, dry it, and chop it finely. If you are using chili pepper, remove the seeds and white membranes, then chop it very, very finely.

Ingredients: Ripe mango, Red onion, Fresh cilantro, Papryczka chili
To easily cut a mango, slice off two flat 'cheeks' from either side of the pit. Then, score the flesh in a grid pattern without cutting through the skin, and turn the skin inside out - the cubes will pop out on their own, and you just need to cut them off with a knife.
5

Place all the chopped salsa ingredients (mango, onion, cilantro, and optionally chili) in a medium bowl. Add freshly squeezed lime juice, a pinch of salt, and pepper. Gently but thoroughly mix everything with a spoon. Let the salsa sit for at least 10 minutes to allow the flavors to meld.

Ingredients: Ripe mango, Red onion, Fresh cilantro, Lime juice, Sea salt, Pieprz czarny świeżo mielony, Papryczka chili
Do not mix too vigorously to avoid crushing the delicate pieces of mango. Letting the salsa sit is important because the lime juice will slightly 'marinate' the onion, making it milder in flavor.

Preparing the salmon

6

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Prepare a small baking dish or a tray lined with baking paper. Rinse the salmon fillets under cold water and dry them very thoroughly with paper towels. This is the key to achieving a crispy skin.

Ingredients: Fresh salmon fillet
Use a dish that is only slightly larger than the fillets so that the fish bakes in its own juices and doesn't dry out. Thoroughly drying the fish is one of the most important steps - a moist surface will steam instead of bake.
7

Rub each salmon fillet on both sides with olive oil. Then generously sprinkle with salt and freshly ground black pepper. Place the fillets in the prepared dish skin side down.

Ingredients: Fresh salmon fillet, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Be generous with salt and pepper, salmon likes bold seasoning. The oil not only prevents sticking but also helps the skin become crispy and golden.
8

Place the dish with the salmon in the preheated oven. Bake for about 12-15 minutes. The baking time depends on the thickness of the fillets. The salmon is ready when its flesh easily flakes apart under the pressure of a fork, and it is still slightly pink and juicy in the center. Be careful not to overcook it, as it will become dry.

Ingredients: Fresh salmon fillet
The best way to check if the salmon is ready is to gently press it with a fork in the thickest part. If the flesh flakes easily, it is perfect. Remember that the fish continues to 'cook' for a moment after being taken out of the oven.

Additions (optional)

9

If you are using asparagus, wash them and snap off the woody ends (they will break at the right spot when you bend them at the bottom). In a small pot, bring water with a pinch of salt to a boil. Add the asparagus to the boiling water and cook for 2-3 minutes (blanch) until they are bright green and slightly tender, but still crisp. Immediately rinse them in cold water to stop the cooking process and preserve the color.

Ingredients: Sea salt, Green asparagus
Blanching is a quick cooking process that helps retain the crunchiness, color, and nutritional value of vegetables. The thermal shock (pouring with cold water) is crucial for preserving the beautiful green color.

Composition on the plate

10

Now it's time to create a work of art. On a large, preferably dark plate, spread a generous portion of purple purée, creating an artistic 'smudge' using the back of a spoon. At one end of the purée, place the baked salmon fillet. Next to the fish, add a large spoonful of colorful mango salsa. If you are using asparagus, arrange a few pieces side by side, leaning them against the salmon. You can drizzle everything with a bit of oil or yogurt and garnish with fresh cilantro leaves. Serve immediately.

Ingredients: Fresh salmon fillet, Purple potatoes (e.g. vitelotte), Ripe mango, Green asparagus
Play with the presentation! You can make a dollop of purée and place the salmon on top, or spread the purée across the entire plate. The contrast of the dark plate with the purple, the coral of the salmon, and the yellow of the mango will create a spectacular visual effect.

Fun Fact

💡

Purple potatoes, such as the 'Vitelotte' variety, were cultivated by the Incas in Peru over 2000 years ago. Their intense color comes from anthocyanins – the same antioxidants found in berries, blueberries, and red wine, which are valued for their health benefits.

Best for

Romantyczna kolacja we dwoje Elegancki obiad dla gości Zdrowy ale efektowny posiłek Gdy chcesz zaimponować swoimi umiejętnościami kulinarnymi

Tips

🍽️ Serving

Serve on large, flat plates, preferably in a dark color (graphite, black), to fully bring out the intensity of the colors of the ingredients. A chilled, crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs perfectly with the dish, as its acidity enhances the flavor of the fish and salsa.

🥡 Storage

If you have leftovers, store each component separately in airtight containers in the fridge. Purée and salmon can be stored for up to 2 days, while it's best to eat the salsa within 24 hours (onion and cilantro will lose their freshness). Reheat the salmon briefly in the oven (about 5-7 minutes at 150°C) to prevent it from drying out. The purée can be warmed up in the microwave or in a small pot with a bit of milk.

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