Papaya and salmon salad
Recipe collaboration with Nourish Everyday
Salad:
200g fillet salmon, skinless and boneless
1/2 Ruby Rise red papaya
100g mixed salad leaves
1 Lebanese cucumber
1/2 red capsicum
Handful fresh mint leaves
3 tbsp crushed roasted peanuts
1 tbsp chilli flakes, optional
Lime wedges to serve, optional
Salt and pepper to season
Dressing:
1 lime
2 tbsp maple syrup
2 tbsp extra virgin olive oil
1 tbsp fish sauce
Method:
Preheat oven to 180 C.
Make dressing by combining the juice of the lime with maple syrup, fish sauce and
olive oil. Taste test the dressing and add a little extra maple syrup and/or
fish sauce to balance out the tangy lime juice if needed.
Place salmon fillet on a large sheet of baking paper or foil. Spoon over 1-2 tablespoons
of the dressing. Season with a little salt and pepper. Close up the salmon in
the baking paper/foil so that it forms a sealed pouch (en papillote) and bake
the salmon for approximately 15 minutes or until cooked through (cooking time
will vary depending on shape/thickness of the salmon). Allow to cool; pop it in
the fridge to cool quickly.
Prep the remaining salad ingredients. Finely slice the cucumber and capsicum. Peel
and dice the papaya into small cubes.
Once the salmon has cooled to room temperature, create the salad. Mix together the
salad leaves, cucumber and capsicum. Arrange on serving plates. Flake over the
salmon fillet and then top with papaya, mint, crushed peanuts and chilli
flakes. Spoon over the dressing. Garnish with lime wedges. Serve immediately.
