Preparation: 5 minutes
Cooking: 15 minutes
4 x 140g Huon Salmon portions, skin off
2 tbsp Fresh ginger
2 x birds eye or long red chillies, thinly sliced
2 tbsp Honey
2 tbsp Light soy sauce
1 tbsp Sesame seeds, toasted
2 Bunches bok choy
1 tbsp Rice bran oil
Step 1: Heat a large frying pan with oil until hot, before turning it down to a medium heat, whilst mixing honey and soy in a small bowl.
Step 2: Place each Huon Salmon portion into the pan skin down for 3 minutes. Turnover and fry for a further 3 mins.
Step 3: Pour the honey and soy mixture over each piece of Huon Salmon in the pan and cook for a further 4-5 minutes on a low-medium heat.
Step 4: Add chopped ginger, chilli and bok choy into the pan and steam for 1-2 minutes.
Step 5: Serve honey and soy Huon Salmon on bok choy, ginger and chilli, sprinkle with sesame seeds and pour remaining honey and soy mixture on top.