1 papaya, peeled and chopped into 1cm cubes
½ red pepper, deseeded and chopped
1 red chili (deseeded if you don't like it too hot), finely chopped
2 tbsp roughly chopped coriander
juice 1 lime, plus 1 lime cut into wedges to serve
4 boneless, skinless salmon fillets
1 tbsp vegetable oil
4 large handfuls mixed salad leaves
To make the salsa, combine the papaya, and red peppers, chili, coriander and lime juice in a bowl. Season and set aside. Brush both sides of the salmon fillets with oil, then season.
Heat a griddle or frying pan to medium-hot and cook the salmon for 3-4 mins on each side, then remove from the pan.
(Alternatively, cook the fillets on a barbecue, and pop the lime wedges next to them, flesh-side down, for 2-3 mins.)
Pile the salad leaves and noodles onto plates. Top with the salmon, spoon over the salsa and serve with a lime wedge.
Recipe adapted from: Good Food