- 4 X 140g Huon Salmon portions, skin off
- 2 tbsp Fresh ginger
- 2 x Birds eye or long red chillis, thinly sliced
- 2 tbsp Honey
- 2 tbsp Light soy sauce
- 1 tsp Sesame seeds, toasted
- 2 Bunches bok choy
- 1 tbsp Rice bran oil
Heat a large fry pan with the rice bran oil until hot before turning down to a medium heat.
Mix honey and soy sauce together in a small bowl before pouring over the Huon Salmon portions.
Carefully place each Huon Salmon portion into the pan and turn over after 1 minute
Cook for a further 4-5 minutes on a low-medium heat
Steam bok choy with ginger and chilli for 1-2 minutes.
Serve honey and soy Huon Salmon on bok choy, ginger and chilli, then sprinkle with sesame seeds.