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Summer salmon with papaya salsa

Summer salmon with papaya salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Reader Leo Mewing shares his recipe for Australian-style salmon with teriyaki noodles and fruity salad - great for balmy nights

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal611
fat25g
saturates5g
carbs57g
sugars13g
fibre6g
protein40g
low insalt1g
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Ingredients

  • 1 papaya , peeled and chopped into 1cm cubes
  • 1 small red onion , chopped
  • ½ green pepper , deseeded and chopped
  • ½ red pepper , deseeded and chopped
  • 1 red chilli (deseeded if you don't like it too hot), finely chopped
  • 2 tbsp roughly chopped coriander
  • juice 1 lime , plus 1 lime cut into wedges to serve
  • 4 nests medium egg noodles
  • 4 boneless, skinless salmon fillets
  • 1 tbsp vegetable oil
  • 2 tbsp teriyaki sauce
  • 4 large handfuls mixed salad leaves

Method

  • STEP 1

    To make the salsa, combine the papaya, onion, green and red peppers, chilli, coriander and lime juice in a bowl. Season and set aside.

  • STEP 2

    Prepare the noodles following pack instructions. Meanwhile, brush both sides of the salmon fillets with oil, then season. Heat a griddle or frying pan to medium-hot and cook the salmon for 3-4 mins on each side, then remove from the pan. (Alternatively, cook the fillets on a barbecue, and pop the lime wedges next to them, flesh-side down, for 2-3 mins.) Drain the noodles and toss with the teriyaki sauce.

  • STEP 3

    Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.

Goes well with

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.9 ratings
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