Pollen Encrusted Salmon

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



  • 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


  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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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