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

If you haven’t tried the combination of salmon with red miso paste then this is the dish to give it a go for the first time. The light and refreshing texture and flavours of the baby corn and bok choy provide the perfect accompaniment for the full salmon portion which is a heartier dish than many would initially think.
This dish will happily fill the stomach of everyone in the family!

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


  • 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.