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