Preparation time 5 minutes
Cooking time 30 minutes
2 avocados, diced
2 cups papaya, peeled, deseeded and diced
150g cherry tomatoes, quartered
1¼ cups brown rice
4 salmon fillets
- Combine avocado, papaya and cherry tomatoes in a bowl and set aside.
- 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.
- Meanwhile, cook brown rice in rice cooker or according to the directions on the packet.
- Serve salmon on top of brown rice and top with salsa. Season to taste.