Salmon with Green Papaya and Pink Grapefruit Salad

Name: Salmon with Green Papaya and Pink Grapefruit Salad
Total time: 35 min
Ingredients: Salmon with green papaya & pink grapefruit salad; 100 grams dry egg noodles; 1 lebanese cucumber (130g), cut into ribbons; 70 grams 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 tablespoons lime juice; 1 teaspoon fish sauce; 1 tablespoon brown sugar; 2 teaspoons rice bran oil; 200 grams (6½ ounces) skinless salmon fillet, trimmed, halved lengthways

www.womensweeklyfood.com.au

Recipe by Australian Women's Weekly: Heat oil in a medium non-stick frying pan over high heat; cook fish for 2 minutes each side or until just cooked through.

View full recipe on www.womensweeklyfood.com.au

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