Serves 4 Preparation time 5 minutes Cooking time 30 minutes
INGREDIENTS 2 avocados, diced 2 cups papaya, peeled, deseeded and diced 150g cherry tomatoes, quartered 11/4 cups brown rice Olive oil 4 x salmon fillets
METHOD 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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