1.Place the sweet potatoes in a pot and add the mango, orange juice, and water. Season with salt and cook over medium heat for 25 minutes. Once the sweet potato is cooked, place it in a blender with the lime juice and blend until a smooth, velvety texture is achieved. Adjust the seasoning with salt if needed.

2.For the oil, place all the ingredients in a blender and blend on high speed for 5 minutes. Strain through a fine sieve to keep only the oil and set aside.

3.For the mango salad, cut the mango into small cubes and add the remaining ingredients. Mix well and place in the refrigerator.

4.For the Coconut cream, place the yogurt in a bowl with the salt and lime juice and mix with a whisk.

5.For the salmon, marinate the fillets with olive oil and salt. In an open container, mix the two types of sesame seeds. Coat the fillets with the sesame mixture. Heat a pan over medium-high heat with the sunflower oil and, once hot, cook the fillets for approximately 2 minutes on each side.

6.Remove from the pan and allow to rest for 3–4 minutes. Slice the fillets into thin pieces and serve with the sweet potato purée, mango salad, Coconut cream, and dill oil.

Kali Orexi!

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