Salmon Fillet with Papaya Salsa

Serves: 4
Preparation: 10 minutes
Cooking Time: 10 minutes

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


  1. 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.
  2. 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.
  3. Cook for 4 minutes on each side, or until the surface is golden, and the salmon is just cooked through.
  4. Create a bed of salsa on each plate, and rest the salmon on top. Serve with a rocket salad or noodles.

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