Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa

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Sweet Potato Hash:

3 pounds sweet potatoes, peeled and medium diced

5 strips bacon, medium diced 

2 cloves garlic, chopped

1 small red onion, medium diced 

Salt and freshly ground black pepper

Jerk Mango Salsa:

2 ripe mangoes, medium diced

1 jalapeno, seeded and small diced 

1 tablespoon Jamaican jerk sauce 

Lemon Vinaigrette:

1 tablespoon Dijon mustard

Juice of 3 lemons 

1/4 cup grapeseed oil 

Salt and freshly ground black pepper

1 tablespoon chopped chives

Salmon:

Four 6- to 7-ounce pieces good-quality salmon

Salt and freshly ground black pepper

5 tablespoons grapeseed oil

2 tablespoons unsalted butter