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


  • 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 tbsp Rice bran oil


  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.