We get asked all the time why our products are so unique in recipes compared to traditional honey. The deep floral and slightly medicinal notes of Manuka honey elevate this glaze beyond your average honey-miso mix, adding complexity and subtle wellness benefits 🍯
Ingredients (Serves 2):
For the salmon:
- 2 salmon fillets (skin on)
- 2 tbsp Manuka Doctor Manuka Honey (MGO 100+ or higher for deeper flavor)
- 1 tbsp white or yellow miso paste
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- Juice of half an orange (or lemon for more tang)
For the bok choy:
- 2–3 heads of baby bok choy, halved
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp Manuka Honey
- Sprinkle of sesame seeds (optional)
Directions:
- Preheat oven to 200°C (390°F).
- Make the glaze: In a small bowl, mix Manuka honey, miso, soy sauce, sesame oil, ginger, and orange juice.
- Marinate salmon: Brush the glaze over the salmon fillets and let sit for 10–15 minutes.
- Roast salmon: Place the salmon skin-side down on a lined baking tray and roast for 12–15 minutes, basting once with extra glaze halfway through.
- Sauté bok choy: While the salmon cooks, heat sesame oil in a pan. Add bok choy cut-side down. Sear for 2–3 minutes, then add soy sauce and Manuka honey. Toss to coat and cover for 1 minute to steam slightly.
- Serve: Plate salmon over a bed of bok choy, drizzle with any remaining glaze or juices, and sprinkle with sesame seeds.
Enjoy! 🐝
