Summer salmon with papaya salsa

• papaya↗1

  peeled and chopped into 1cm cubes

• small red onion↗1

  chopped

• ½ green pepper

  deseeded and chopped

• ½ red pepper

  deseeded and chopped

• red chilli↗1

  (deseeded if you don't like it too hot), finely chopped

• roughly chopped coriander2 tbsp
• juice 1 lime

  plus 1 lime cut into wedges to serve

• nests medium egg noodles↗4
• boneless, skinless salmon fillets↗4
• vegetable oil↗1 tbsp
• teriyaki sauce↗2 tbsp
• large handfuls mixed salad4

  leaves

Step-by-step instructions

1. 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. 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. 3

   Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.