SWEET AND SPICY SALMON WITH PAWPAW MARINADE

WE ALL KNOW HOW GOOD SALMON IS FOR US, SO HERE I’VE COMBINED IT WITH A PLAYFUL MIX OF FLAVOURS FOR A GOOD DOSE OF OMEGA 3 FATTY OILS. AS SALMON IS AN OILY AND STURDY FISH, IT HOLDS UP WELL TO THE WONDERFULLY CONTRASTING SPICINESS OF THE CHILLIES AND NATURALLY SWEET PAWPAW. MIXED TOGETHER THEY CREATE A ZINGY, TASTY DISH THAT’S HEALTHY TOO.

STOVE TOP – PAN

1 Tbsp olive oil

½–1 green chilli, sliced (or more if you like it hotter)

4 Tbsp sliced fresh ginger

4 salmon fillets

salt and pepper to taste

cooked rice noodles (prepared according to packet instructions) or chopped fresh spinach for serving

slivered almonds, dry roasted for garnishing

PAWPAW MARINADE

160g pawpaw, finely sliced

½–1 red chilli, sliced (or more if you like it hotter)

½ cup snipped fresh mint leaves

½ cup snipped fresh coriander

1½ Tbsp lemon juice

1½ tsp fish sauce

1½ tsp honey

1.To make the marinade, combine the pawpaw, red chilli, mint, coriander, lemon juice, fish sauce and honey and leave to marinate for approximately 15 minutes.

2.Meanwhile, heat a pan with 1 teaspoon of the oil until hot. Add the green chilli and ginger and cook until crisp. Remove with a slotted spoon and set aside.

3.In the same pan, cook the salmon fillets, skin-side down first, until the skin turns crispy. If necessary, add the remaining oil. Turn the salmon over and cook on the other side until done to your liking. I prefer it still quite pink. Season with salt and pepper.

4.To serve, place either cooked rice noodles, or chopped fresh spinach on a platter. Place the salmon on top, then spoon over the pawpaw marinade. Top with the fried chillies and ginger and finally scatter over the slivered almonds. Garnish with extra slices of pawpaw, if you like, and serve immediately.