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Ingredients:
  • 4 pieces of salmon (approx 150gm per serve)
  • 2 tablespoon of Mānuka honey (or any honey you have)
  • 2 tsp salt Salt
  • Lemon to serve
Ceaser Salad
KONO SAUVIGNON BLANC
750ml, Reg: $14.99 SALE: $12.99
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KARENA AND KASEY’S MāNUKA GLAZED SALMON WITH CAESAR SALAD
New Zealand MasterChef Winners Karena & Kasey Bird share their Mānuka Glazed Salmon with Caesar Salad, matched with the Kono Sauvignon Blanc 
Salmon
  • 4 cooked bacon rashers cut in to 4 cm pieces
  • ¼ shaved parmesan
  • 1 bag of cos lettuce
  • Anchovies (optional)
Croutons
  • ¼ french stick cut in to 3cm cubes or 3 slices of stale bread cut in to large cubes
  • 1 clove of garlic crushed
  • 1 tbspn of butter
  • Olive oil

Dressing
  • 2 anchovies
  • 1 tsp dijon mustard
  • 2 tsp white wine vinegar
  • 3 tbsp Mayonnaise
  • ½ clove of garlic
  • Salt and Pepper
Karena & Kasey Bird
Method:
For the salmon
  1. For salmon preheat oven to 200 deg and line a tray with baking paper
  2. Mix together the salt and the honey, place the Salmon on the tray and coat each piece generously with the honey and salt mix
  3. Bake for approx 7 mins or until cooked to you liking

For the croutons
  1. For the croutons, heat the butter with a little olive oil on a medium heat.
  2. Add the garlic and saute for 30 seconds before adding the bread.
  3. Cook the bread until golden and crispy and season generously with salt and pepper.
  4. Remove from the pan to cool
For the Dressing & Caesar Salad
  1. For the dressing, place all of the ingredients in a blender and blend until smooth.
  2. Season the dressing to you liking (this will keep for 2-3days).
  3. Build the salad with all of the ingredients and the croutons and finish with the dressing. Serve the salad with the salmon.