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Salmon and Papaya Salsa

Yields4 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

 2 avocados, diced
 2 cups papaya, peeled, deseeded and diced
 150 g cherry tomatoes, quartered
 1 ¼ cups brown rice
 olive oil
 4 salmon fillets
1

Combine avocado, papaya and cherry tomatoes in a bowl and set aside.

2

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.

3

Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.

4

Serve salmon on top of brown rice and top with salsa. Season to taste.

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