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.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 2
  • Print


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 & 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

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