Summer Salmon with Papaya Salsa
Nutrition per serving
| Calories | 680 kcal |
| Protein | 26.1 g |
| Carbs | 120.4 g |
| Fats | 12 g |
| Saturated Fat | 5.5 g |
| Monounsaturated Fat | 2.6 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 22.3 g |
| Fiber | 10.1 g |
| Sodium | 366 mg |
Ingredients
| Papaya | |
| Red Onion | |
| Green Bell Pepper (capsicum) | |
| Red Bell Pepper (capsicum) | |
| Red Chilli Pepper | |
| Fresh Coriander | |
| Lime | |
| Egg Noodles | |
| salmon, pink | |
| Vegetable Oil | |
| Teriyaki Sauce | |
| Mixed Salad Leaves | |
| Lemon |
Preparation
1. Peel the papaya and cut into 1-cm cubes.
2. Scrape the seeds of chili pepper, if you don't like it too spicy, then chopped finely.
3. Chop the coriander, roughly.
4. Cut lime in half. Squeezed the juice of half lime, cut the other half into a wedge.
5. Remove the skin of salmon fillet if there is any.
6. Make the salsa by combining papaya, onion, green and red bell pepper, chili, coriander and lime juice in a bowl. Season with salt and pepper. Set aside.
7. Prepare the noodles according to package instructions.
8. Brush salmon fillet with a little oil, then season with salt and pepper.
Cooking
1. Heat a non-stick frying pan or skillet over medium heat , then pan-fry salmon, about 4 minutes on each side. Remove cooked salmon from the skillet and transfer to a serving platter.
2. Drain egg noodles and stir in teriyaki sauce. Mix together gently.
3. Pile the mixed salad green on a plate, top with salmon fillet, spoon over the salsa.
4. Serve with a garnish of lemon.