Huon Salmon with Red Miso, Lime, Egg Noodles & Asian Greens

Bahan-bahan

• 4 x 140g Huon Salmon portions skin on
• 1/2 cup Red miso paste
• 3 Limes or lemons
• 440g Hokkien noodles
• 2 Bunches bok choy
• 1 cup Baby corn
• 2 sudu besar Rice bran oil

Kaedah

1. 1
   Combine red miso paste and the juice of 3 limes. Place each portion of Huon Salmon into the red miso paste and coat liberally.
2. 2
   Heat a large fry pan with the rice bran oil and, skin side down, place each Huon Salmon portion carefully into the pan.
3. 3
   Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.
4. 4
   Cook for a further 5-6 minutes until the bok choy is slightly wilted and the Huon Salmon is cooked through.
5. 5
   Serve Huon Salmon on a bed of the noodles, baby corn and bok choy.