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Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa

Prepare with Fresh Salmon Fillets
70 min
Grilled Salmon with baked sweet potato & chipotle mash – warm sweetcorn & black bean salsa


Sweet Potatoes

  1. Bake the sweet potatoes in an oven (180°c fan) for around 50 minutes or until they are cooked through.
  2. Remove the potatoes from the oven and once cool enough to hold cut the potatoes open and scoop the flesh. Place the sweet potato flesh in a bowl and add the chipotle paste and 2 tbsp olive oil and season. Mix together well.


  1. To make the salsa heat a deep frying pan up on the stove and add 2 tbsp of olive oil. Add the onions, garlic, sweetcorn and season. Cook for 4-5 minutes until the onions start to soften.
  2. Add the black beans and cumin and cook for 2-3 minutes.
  3. Remove from the heat and stir in the tomatoes, lime juice and coriander. Taste and adjust the seasoning if required.


  1. Slice down the centre of the salmon portion (lengthways), try not to slice through the skin. Open the salmon (should have a butterfly shape). Sprinkle the salmon with the BBQ rub and then brush with a little olive oil.
  2. Heat up a Grill pan or frying pan and cook the salmon on a medium heat for 3-4 minutes before turning the salmon over and cooking for a further 3 – 4 minutes or until the salmon is cooked.
  3. To serve place the sweet potato mash on the plate, placing the salmon on top. Spoon the salsa over the salmon and around the plate.

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