Salmon Fillet with Papaya Salsa
Also known as the mamao, tree melon or pawpaw. Papaya is a large fruit, pear shaped, with greenish coloured peel, and pinky orange flesh. The centre is filled with black seeds. The flesh has a sweet but tangy taste, often said to be similar to mango.
- 1 ripe papaya, peeled and cubed
- 1 red onion, chopped finely
- 1 green pepper, deseeded and finely chopped
- half a red pepper, deseeded and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 small handful of coriander, chopped finely juice of
- 1 lime
- 4 skinless salmon fillets
- olive oil
- For the salsa, combine all the ingredients, other than the salmon and oil, into a bowl and mix together well. Add salt and pepper, and set aside.
- In a large frying pan, heat a glug of olive oil on a medium heat. Season both sides of the salmon fillets, and place in the pan.
- Cook for 4 minutes on each side, or until the surface is golden, and the salmon is just cooked through.
- Create a bed of salsa on each plate, and rest the salmon on top. Serve with a rocket salad or noodles.