- 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
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.