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