To make the salsa, combine the
papaya, onion, green and red peppers,
chilli, coriander and lime juice in a bowl.
Season and set aside.
Prepare the noodles following pack
instructions. Meanwhile, brush both
sides of the salmon fillets with oil, then
season. Heat a griddle or frying pan to
medium-hot and cook the salmon for
3-4 mins on each side, then remove
from the pan. (Alternatively, cook the
fillets on a barbecue, and pop the lime
wedges next to them, flesh-side down,
for 2-3 mins.) Drain the noodles and
toss with the teriyaki sauce.
Pile the salad leaves and noodles onto
plates. Top with the salmon, spoon over
the salsa and serve with a lime wedge.