Throughout the month we’re sharing ApiNZ member & trained chef Maureen Conquer’s delicious recipes here. We also welcome you to share your favourite recipes using honey, bee products and/or pollinated foods, tagging us on Facebook and using the hashtag #beewarenz17!
To see all recipes, go to Cooking with Honey.
Honey and Miso Salmon
This recipe has been adapted from a recipe on the (American) National Honey Board website. I like to use a bold honey like beech honeydew.
- ¼ cup Sake (or gin)
- ¼ cup fresh orange juice and zest from ½ orange
- ½ cup miso paste (red or white as preferred)
- 4 tbsp of a bold honey like beech honeydew
- 1 tbsp freshly grated ginger
- ¼ tsp salt
- ¼ tsp fresh chili flakes
- black and white toasted sesame seeds,
- fresh salmon fillet, boned but skin still on
- oil to cook
Mix all ingredients down to sesame seeds well.
Reserve 2 tablespoons of marinate as a dipping or drizzle sauce.
Marinate salmon fillet 5 minutes then fry skin side down in hot oil covered until nearly cooked, about 5 minutes depending on thickness of fillet.
Remove from the heat and tent with tinfoil to rest for 5 minutes.
Serve sprinkled with roasted sesame seeds. Depending on presentation, extra sauce can be used to plate fish or napped over fillet. Alternatively it could be used as a dipping sauce. Nice served with crispy fried lotus root.