Manuka Honey & Orange Glazed Salmon with Avocado Salsa

Ingredients

For the salmon

• 4 skin-on salmon fillets (about 150 g each)
• 2 tbsp Manuka honey
• 1 navel orange, zest finely grated and 3 tbsp juice squeezed
• 1 tbsp soy sauce
• Salt and freshly ground black pepper

For the avocado salsa

• 2 just-ripe avocados
• 1 navel orange
• 2 spring onions, thinly sliced
• 1 small red chilli, finely chopped
• Juice of 1 lime
• Small handful of coriander, chopped

To serve

• Steamed rice or greens

Method

1. Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2. Put the Manuka honey, orange zest, orange juice and soy sauce in a small saucepan and simmer for 2–3 minutes, until slightly syrupy. Set aside.
3. Pat the salmon dry, lay it skin-side down on the tray and season with salt and pepper. Brush with half the glaze.
4. Bake for 12–15 minutes, brushing with the remaining glaze halfway through, until the salmon is opaque all the way through and flakes easily with a fork.
5. While the salmon bakes, peel the second orange, cutting away the white pith, and dice the flesh. Dice the avocados and toss gently with the orange, spring onion, chilli, lime juice, coriander and a pinch of salt.
6. Serve the salmon with the salsa spooned over and steamed rice or greens alongside.

Grower's tip

For a neat salsa dice, halve and stone the avo, then score a criss-cross through the flesh right down to the skin with a small knife. Scoop the cubes out with a spoon — no slippery fruit on the board.

Shop the ingredients: Manuka Honey 250g. Only two tablespoons go into the glaze, so a 250 g jar of our Manuka honey goes a long way.