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!

Preparation:: 5 Minutes
Cooking:: 15 Minutes
Serves:: 4

Ingredients

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

Method

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

Heat a large fry pan with the rice bran oil and, skin side down, place each Huon Salmon portion carefully into the pan.
3

Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.
4

Cook for a further 5-6 minutes until the bok choy is slightly wilted and the Huon Salmon is cooked through.
5

Serve Huon Salmon on a bed of the noodles, baby corn and bok choy.