Tropical pavlova
Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert
Summer salmon with papaya salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 papayapeeled and chopped into 1cm cubes
- 1 small red onionchopped
- ½ green pepperdeseeded and chopped
- ½ red pepperdeseeded and chopped
- 1 red chilli(deseeded if you don't like it too hot), finely chopped
- 2 tbsp roughly chopped coriander
- juice 1 limeplus 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 saladleaves
Nutrition: per serving
- kcal611
- fat25g
- saturates5g
- carbs57g
- sugars13g
- fibre6g
- protein40g
- salt1glow
Method
step 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.
step 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.
step 3
Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.
