Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Miso Orange Salmon with Fennel Salad

Miso orange salmon with fennel salad



2 t olive oil

4 X 180g boneless salmon portions

2 bulbs baby fennel, thinly sliced

¼ C mint leaves

1 T orange juice

2 t extra virgin olive oil

Salt and pepper

Black sesames seeds and lime wedges to serve

Miso Orange Glaze

2 T miso paste

1 ½ T honey

2 T orange juice



  1. Preheat oven to 200⁰
  2. To make the miso and orange glaze, place the miso, maple syrup and orange juice in a small bowl and whisk to combine. Set aside.
  3. Heat the oil in a large non-stick frying pan over medium-high heat and cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Transfer to an ovenproof tray and spoon the glaze over the salmon. Place in the oven for 4-5 minutes or until cooked to your liking.
  4. Place the extra virgin olive oil, fennel, mint, orange juice, salt and pepper in a large bowl and mix to combine. Divide between plates with the salmon, sprinkle with the sesame seeds and serve with lime wedges.


Serves 4.

Recipe adapted from


To order salmon for this dish, click here!