Summer Salmon With Papaya Salsa
This colorful and flavorful dish features succulent salmon served atop a bed of teriyaki-infused noodles and fresh mixed salad leaves. A zesty papaya salsa adds a burst of tropical freshness to every bite. The tangy lime and aromatic coriander round out the dish perfectly, making it a delightful and healthy meal option.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 611 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 1 milligram of sodium
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