Michael Daly's Bee Pollen Crusted Salmon

Ingredients (Serves 4)

100g x 4 fresh Regal salmon portions
2 tbsp Vitality 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 sweettree 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 Vilality 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

  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. 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.
  2. 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.
  3. 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 to thick, adjust with a little hot water.
  4. 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.
  5. 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 your desire.