03 December 2013

Honey & Orange Glazed Salmon


Last week was the first National Honey Week & I was lucky enough to be asked along to celebrate in style at Vinnie’s where Geoff Scott & his team treated us to a wonderful lunch.

This was pheasant…breast & terrine; with globe artichokes, guava jellies & honey & rosewater yoghurt




Chocolate & honey, panacotta & honey, blue cheese parfait & honey….honey works with everything!

Led by Airborne Honey, NZ’s oldest honey brand, it was been launched to raise awareness & support of New Zealand’s sweetest natural resource & to encourage more Kiwis to include it in their diets. 


Manuka honey is NZ’s most popular honey, just ahead of Clover. In the nationwide survey launched by Airborne Honey this month; 40% of Kiwis named Manuka as their favourite & 29% chose Clover.  And how do we like to eat it? Most of us like to eat it on toast. I also like it in a hot toddy when I have a cold.  That is after all the only thing good about having a cold!

So in honour of NZ Honey Week, which I really should have done last week but life got in the way,  here’s a savoury way with honey; honey & orange glazed salmon. It’s hardly even a recipe....but a speedy supper you can whip up in minutes.

Honey & Orange Glazed Salmon

Serves 2

1 large or 2 small fillets of salmon
Juice & zest of 1 orange
1 tbsp Airborne Manuka Honey
1/2 red chilli, finely diced
Salt & pepper


Directions

Pre heat your oven to 180C / 350F

To make the glaze mix together the orange juice & zest, honey & chilli & season with a little salt & pepper.



Drizzle the glaze over the salmon & pop in the oven for 10-12 minutes or until just cooked through.  Cooking time will depend on the size & thickness of the salmon fillet. So it may need a little less if small & thinner & a little longer if enormous & thick like the one I had. Seriously it could have fed 3 people.

I served mine with some char grilled asparagus & fresh peas for Spring on a plate & lighter supper amongst all the festivities as the silly season gets in to full swing.

The Manuka is the star with the orange delivering a little citrus to cut through the rich salmon, & for me as always; a welcome hit of heat from the chilli.



If you like this you might like this Hot Smoking
One year ago Matakana
Two years ago Sweet NZ Round Up

*Airborne Honey is New Zealand’s oldest honey company.  Behind each jar is 100 years of experience, plus 25 years of laboratory experience & a comparative database containing more than 31,000 records. Airborne Honey adheres closely to the principles of being Honest, Undamaged and Traceable. Specific numbers on Airborne Honey packaging relates to the honey’s actual pollen count, the HMF level, plus others, giving Airborne the ability to trace the honey right back to its source, as well as pinpointing any damage from processing & identifying its active ingredients. Airborne Honey has also patented a unique, breakthrough technology that almost entirely minimises heat damage to honey and delivers to the consumer the most natural and undamaged honey possible. www.airborne.co.nz


Enjoy!

3 comments:

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    ReplyDelete
  2. Yum that looks delicious, Mairi. A very nice and simple way to use honey

    ReplyDelete
    Replies
    1. Thanks Lucy, so simple but then simple is often the best :)

      Delete

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