Name: Summer salmon with papaya salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Australian
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

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Summer salmon with papaya salsa

Summer salmon with papaya salsa

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.10 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal611
fat25g
saturates5g
carbs57g
sugars13g
fibre6g
protein40g
salt1g

low

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.

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.10 ratings

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