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


  • calories 611
  • carbs 57
  • saturated fat 5
  • sugar 13
  • protein 40
  • fat 25
  • fibre 6
  • salt 1


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.