Pollen Encrusted Salmon

Ingredients 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

Method

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.