Salt and pepper salmon with papaya salsa

Cooking Fish Salt and pepper salmon with papaya salsa

For a new way to serve salmon, try this tropical salsa recipe and serve with rice.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Make Papaya salsa: Combine papaya, cucumber, lime leaves, chilli, lime juice, fish sauce and coriander in a small bowl. Set aside.
  2. Combine salt and pepper in a small bowl. Sprinkle over both sides of salmon, pressing to stick.
  3. Heat oil in a large frying pan over medium heat. Cook salmon, skin-side down, for 3 to 4 minutes (see note). Turn. Cook for 2 to 3 minutes or until golden and cooked to your liking. Serve with papaya salsa, rice, lime wedges and coriander.

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1 tbsp sea salt
1 tbsp cracked black peppercorns
1 tbsp rice bran oil
4 x 100g Tassal salmon fillets, skin on
Steamed jasmine rice, lime wedges and fresh coriander leaves, to serve
1/2 medium papaya, finely diced
1 Lebanese cucumber, halved, seeded, thinly sliced
2 kaffir lime leaves, shredded
1/2 long green chilli, seeded, finely chopped
2 tbsp lime juice
1 tbsp fish sauce
2 tbsp fresh coriander leaves, finely chopped

Adv

Autors
Preparation time
20
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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