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Summer salmon with papaya salsa Recipe

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Ingredients

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

Direction

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

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.

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

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