Summer salmon with papaya salsa

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 611
  • fat 25g
  • saturates 5g
  • carbs 57g
  • sugars 13g
  • fibre 6g
  • protein 40g
  • salt 1g


  • 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


  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.

  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.

  3. 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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