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Combine the miso paste, honey, soy sauce, and lime juice and zest from 1 lime (reserve the rest of the lime zest and juice for the slaw) in a bowl. Add the salmon and coat in the marinade.
In a bowl, massage the kale with clean hands to help it break down slightly, then add the carrots and parsnip. Cut the apple into matchsticks and add to the bowl. Pour over the reserved lime zest and juice, rice vinegar and sesame oil; toss together well. Top with the spring onions and sesame seeds; set aside.
Heat a saucepan over a medium-high heat and add the vegetable oil. Fry the salmon for 3-4 mins on each of the 4 sides until cooked through – turn down the heat if it starts to char too much, but you do want a little char here. Pour in any remaining marinade and allow to bubble for a minute or two.
Cook the rice to pack instructions and divide between the plates. Top with the salmon and serve with the slaw on the side.
