Steamed salmon with honey-tomato compote and green asparagus

  • 4 persons
Rated 5.0 out of 5


  • 600 g salmon (filleted in 4 pieces without skin)
  • 1 lemon
  • 250 g Jakobsens Danish Honey
  • 500 g small tomatoes (e.g. cherry or similar, preferably nice red and ripe)
  • 4 tbsp. balsamic vinegar
  • 0.5 tsp. fennel seeds
  • 1 onion
  • 500 g green asparagus
  • Olive oil
  • Salt
  • 4 tbsp. white wine or water


  1. Preheat oven to 225°c
  2. Chop the onion and divide the tomatoes into 3-4 pieces
  3. Heat a pan, add olive oil and sauté the onions in the oil
  4. Now add honey and fennel seeds and bring to a simmer
  5. Now add the tomatoes along with balsamic vinegar and finely grated lemon zest from half a lemon
  6. Simmer for approx. 30 minutes, stirring frequently
  7. The compote is ready when the liquid has started to thicken around the tomatoes
  8. Leave it to steam a little in the pan (the tomato compote can be made on the day or a few days in advance)

Cooking salmon: 

  1. Place the salmon pieces in a suitable roasting pan or baking dish and sprinkle with salt
  2. Pour in 2 tbsp. olive oil and 4 tbsp. white wine (or water) and place 2 slices of lemon on each salmon piece
  3. Cover with tin foil and bake for approx. 12 minutes (if it's a baking dish, it takes longer for the heat to get to the fish and will therefore take a little longer to cook)

Cooking asparagus:

  1. Turn on a pan
  2. Cut the bottom off the asparagus and wash them well
  3. Toss them in a little olive oil and salt
  4. Fry them on one side for approx. 3 min on high heat
  5. Arrange all elements on a plate and serve immediately

Product in the recipe


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