This is a delicious salmon meal made for Sweetree Honey by a local chef, Michael Daly.
Ingredients
Salmon:
- 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
- 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.
- 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.
- 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.
- 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.
- 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
