Name: Salmon with green papaya and pink grapefruit salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Salmon with green papaya & pink grapefruit salad; 100 gram dry egg noodles; 1 lebanese cucumber (130g), cut into ribbons; 70 gram shredded green papaya; 3 shallots (75g), sliced finely; 1 small ruby grapefruit (350g), peeled, segmented; 1 fresh long red chilli, chopped finely; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh coriander (cilantro) leaves; 1/2 cup loosely packed fresh thai basil leaves; 1 tablespoon shredded kaffir lime leaves; 2 tablespoon lime juice; 1 teaspoon fish sauce; 1 tablespoon brown sugar; 2 teaspoon rice bran oil; 200 gram (6½ ounces) skinless salmon fillet, trimmed, halved lengthways

Salmon with green papaya and pink grapefruit salad

Fresh, light and full of those essential fatty oils - this salmon dish from The Australian Women's Weekly's 'Eating Well With Diabetes' cookbook is a delicious no-fuss mid-week meal for two.

Serves 2

Prep

20M

Cook

15M

Total

35M

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Ingredients

Salmon with green papaya & pink grapefruit salad

100 gram dry egg noodles

1 lebanese cucumber (130g), cut into ribbons

70 gram shredded green papaya

3 shallots (75g), sliced finely

1 small ruby grapefruit (350g), peeled, segmented

1 fresh long red chilli, chopped finely

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh coriander (cilantro) leaves

1/2 cup loosely packed fresh thai basil leaves

1 tablespoon shredded kaffir lime leaves

2 tablespoon lime juice

1 teaspoon fish sauce

1 tablespoon brown sugar

2 teaspoon rice bran oil

200 gram (6½ ounces) skinless salmon fillet, trimmed, halved lengthways

Method

Salmon with green papaya & pink grapefruit salad

1.Cook noodles according to packet directions. Drain, rinse under cold water.

2.Meanwhile, combine cucumber, papaya, shallot, grapefruit, chilli, herbs and lime leaves in a large bowl. Drizzle with combined juice, sauce and sugar; toss gently to combine.

3.Heat oil in a medium non-stick frying pan over high heat; cook fish for 2 minutes each side or until just cooked through.

4.Serve fish with salad and noodles.

Swap the salmon for tuna steaks if you like. If papaya is unavailable you could use green mango. Remove the seeds from the chilli to reduce the heat
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Salmon with green papaya & pink grapefruit salad

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