The time has come to step up your salmon game, and we’ve got just the recipe to help you do it. Our friends at Ora King Salmon sent us this mouthwatering recipe created by acclaimed chef Matt Lambert, and it’s so sensational we’ve been salivating ever since!

What You’ll Need:
(Serves 4)

For the salmon:
4 fillets of Ora King salmon
1/4 cup salt
1/4 cup sugar
Zest of 3 oranges
Zest of 1 lemon
Zest of 1 lime

For the manuka honey glaze:
1/4 cup honey
2 tbsp fennel pollen (or 1 tsp fennel seeds, roasted)
1 tsp coriander seeds, ground and roasted

What to Do:
Rub the salt, sugar and citrus zest on the salmon. Place in the fridge overnight and allow to cure. Rub, removing cure, but do not wash with water.

Heat the honey, fennel pollen and roasted coriander in a small pan until it melts.

In a hot oven roast the Ora King skin-side down for 10 minutes or longer if required, it should be medium-rare. After 5 minutes, brush with the glaze, using a small pastry brush. Some may enjoy the salmon well done, so check it and remove when you are satisfied. Brush the remaining glaze over the salmon.

Serve in a large dish or board accompanied by the fennel salad below.

What You’ll Need:
2 fennel bulbs, sliced paper thin on a Japanese mandolin
1 tsp salt
4 tbsp citrus olive oil (Lambert recommends Lot 8)
200g snow peas, strings removed and cut into fine julienne
1/4 cup mint, sliced finely
1/8 cup basil, ripped
Baby nasturtium leaves
2 tbsp cider vinegar

For the garnish:
2 tbsp salmon roe or caviar
Foraged flowers, onion, oxalis, nasturtium petals and herb flowers

What to Do:
Soak the sliced fennel in iced water for 20-40 minutes. Drain water and lightly salt and oil the fennel and allow it to macerate for 1-2 hours.

Add snow peas (or sugar snaps cut into triangles). When ready to serve, add mint, basil and nasturtium leaves. Dress with vinegar to taste. When the salad is dressed and mixed, add garnish.

Pair with a Marlborough Sauvignon Blanc. Enjoy!