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For the Salmon:

  • 4 salmon fillets (about 6 oz each)
  • 3 tablespoons Manuka Honey MGO 100
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh dill or parsley, chopped (optional)

For the Citrus Salad:

  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1 avocado, diced
  • 1 small red onion, thinly sliced
  • 1/4 cup pomegranate seeds
  • 2 tablespoons olive oil
  • 1 tablespoon Manuka Honey MGO 100
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Fresh mint leaves for garnish (optional)


1. Prepare the Salmon:

  1. In a small bowl, whisk together Manuka Honey, soy sauce, Dijon mustard, lemon juice, and minced garlic.
  2. Preheat the oven to 400°F (200°C).
  3. Place the salmon fillets on a lined baking sheet, skin side down. Brush the fillets generously with the honey mixture.
  4. Drizzle with olive oil and season with salt and pepper.
  5. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If desired, broil for an additional 1-2 minutes to caramelize the glaze.

2. Prepare the Citrus Salad:

  1. In a large bowl, combine the orange segments, grapefruit segments, avocado, red onion, and pomegranate seeds.
  2. In a small bowl, whisk together olive oil, Manuka Honey, lime juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Garnish with fresh mint leaves if using.

3. Serve:

  1. Arrange the salmon fillets on a serving platter or individual plates.
  2. Spoon some of the citrus salad beside the salmon.
  3. Drizzle any remaining glaze from the baking sheet over the salmon for extra flavor.
  4. Garnish with chopped fresh dill or parsley if desired.


  • For an extra touch of flavor, sprinkle some toasted sesame seeds over the salmon before serving.
  • Pair this dish with a light, refreshing white wine such as Sauvignon Blanc.
  • For a vegetarian twist, try using the Manuka honey glaze on tofu or roasted vegetables.

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