Pollen Encrusted Salmon

Serves 4


100g x 4 fresh salmon portions
2 tbsp Sweetree Bee Pollen
1 tbsp Lemon myrtle
1 tsp black sesame seeds
1 tsp middle Eastern sumac
50g butter (melted)

Honey Aioli

3 egg yolks

1tbsp Sweetree honey

2 tbsp white wine vinegar

1 cup grapeseed oil

2 cloves garlic (finely crushed)

Juice of 1 medium lemon

1 tbsp dijon mustard

1 tbsp Sweetree Bee Pollen (crushed)

Salt & pepper to taste

Winter Orzo Salad

80g orzo pasta
1 tbsp curry powder

1 tsp turmeric

1 liter vegetable stock

Extra virgin olive oil

Handful of watercress

Handful of sango sprouts

80g roast flamed red capsicum (fine strips)

Freshly chopped coriander

Salt & pepper to taste

Little splash of red wine vinaigrette

Photo Pollen Salmon.png


  1. Lightly crush the sesame seeds and bee pollen in a coffee grinder. Mix in the sumac and lemon myrtle and whiz for a further 10 seconds. Empty out onto a flat plate. Meanwhile, brush each salmon fillet with a little melted butter and dip each fillet into the bee pollen crust, making sure it is completely covered. Place to the side and let stand at room temperature.
  2. In a medium size pot, bring the vegetable stock, curry powder and turmeric to the boil and pour in the orzo pasta. Cook until tender or 5 to 10 minutes. Drain and lay on a flat tray to cool with some extra virgin olive oil sprinkled on-top.
  3. To make the aioli- place the egg yolks, vinegar, mustard, bee pollen, honey and garlic in a food processor and blend for a few minutes. Start drizzling in your oil until it starts to thicken. Add in the lemon juice and seasoning. If too thick, adjust with a little hot water.
  4. To assemble- Place the salmon fillets into a hot pan skin side down and gently cook for a few minutes. Then transfer the salmon to a hot grill for final cooking. Cook for a further 2 minutes or until just pink.
  5. Toss the orzo pasta, capsicum, watercress, coriander, sango sprouts and a little red wine dressing in a bowl and arrange on the plate. Lay your salmon on-top and drizzle around your honey aioli. Garnish with some freshly diced melon salsa and balsamic reduction if you desire.
Recipe created by Chef - Michael Daly

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