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.