- 175g Forage and Gold Kamahi honey
- 250ml coconut oil (melted)
- 125g nut butter (eg almond or peanut butter)
- 55g cocoa powder
1/Mix all ingredients in a small bowl or jar
2/Pour over the fresh salmon side
3/Grill for 8 minutes at 220 degrees- serve with grilled asparagus and honey butter.
Combine all ingredients in a blender or food processor and blitz until smooth.