Finely grate the zest from the lime. Juice it. Pour the juice into a dish. Add a pinch of chilli flakes. Measure out 2 tsp of the honey. Add to the dish with a pinch of salt. Stir. Lay the salmon in the dish and turn a few times to coat in the dressing. Set aside.
Peel and roughly chop the carrots. Blitz them in a food processor to make carrot rice. No food processor? Just coarsely grate the carrots.
Pull the leaves and silks off the sweetcorn cob. Run your knife down the cob to slice off the sweetcorn kernels. Finely slice the larger pak choi leaves and thick stems. Peel and crush the garlic.
Tip the carrot rice into a pan with 2 tbsp water. Cover. Cook over a low heat for 5-8 mins, stirring now and then, till the carrot rice is warmed through but not too soft. Set aside.
Warm a deep frying pan or wok over a medium heat. Toast the sweetcorn kernels for 3-4 mins, stirring now and then, till the kernels are golden brown. Tip them into a bowl.
Heat your grill to high. Line your grill pan with foil. Lay the salmon on the foil, skin side up. Grill them for 5-10 mins till the skin is crisp and the fillets are dark pink and cooked all the way through.
While the salmon cooks, add the garlic to the wok with 1 tbsp water. Cook and stir for 10 secs. Add the thicker pak choi stems to the pan. Stir fry for 4-5 mins till the stems start to soften. Add the pak choi leaves. Stir fry for 3-4 mins till wilted.
Divide the greens between two bowls. Top with the carrot rice, toasted sweetcorn and grilled
salmon. Garnish with the lime zest to serve.