- 2 avocados, diced
- 2 cups papaya, peeled, deseeded and diced
- 150g cherry tomatoes, quartered
- 1¼ cups brown rice
- Olive oil
- 4 x salmon fillets
Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre.
Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
Serve salmon on top of brown rice and top with salsa. Season to taste.