Today is DH’s 64th birthday, and I wanted to make something special for dinner. I had a taste for green papaya salad, and so I bought a (I thought) green papaya at the grocery today. But, it was not green….it was actually a bit overripe. I improvised, and used the overripe papaya, its seeds and some other stuff to make a sauce for the salmon dinner I planned.
Ingredients:
Ripe papaya 2/3 cup with the seeds
1 tbsp honey
1 tbsp mustard (yellow, spicy or brown or your choice)
1 lb salmon filet
Salt and pepper to taste
Directions;
Process the ripe papaya, its seeds, mustard and honey in a food processor until seeds are ground and concoction is smooth
salt and pepper the salmon filet. Bake at 350 for 18 minutes then cover the filet with the papaya sauce and bake another 10 minutes.
I then added a couple of (really) green small papayas from my new trees to my (too ripe) shredded papaya pulp and made a green papaya salad, boiled some sweet corn, and had a meal that couldn’t be beat for his 64th!
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