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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This post was last modified on 03/02/2025 11:36 am
Robyn Foyster: A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.