By Dean Coppard, Development Chef
“Ingredient versatility is essential in any hard-working kitchen. Ballymaloe Ham Glaze is a festive favourite for gammon, but it also works beautifully with salmon, creating another menu option without adding an extra order line. The sweet and savoury notes of the Ballymaloe Ham Glaze balance the richness of salmon perfectly. Served with creamy mash, seasonal greens and an orange and thyme butter velouté, it creates a festive main course that feels fresh yet familiar.”
Tips for the perfect festive salmon
1. Start with a dry fillet Frozen salmon carries more surface moisture than fresh. Once thawed, pat the fillet dry before cooking. A dry surface sears properly, giving you crisp skin and better colour.
2. Glaze at the end. Ballymaloe Ham Glaze is rich in natural sugars, so brushing it on too early can cause it to catch before the salmon is cooked. Sear the fish first, then glaze and finish in the oven for a sticky, glossy finish