Summer salmon with papaya salsa

1 of 5-a-day 10-30 minutes 30-60 minutes 4 servings 800 kcal or less al fresco folate mains noodle salad noodles oily fish quick reader recipe summer teriyaki noodles teriyaki sauce vitamin c

N/A

Source

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

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.