Honey and Fiery Relish Roast Salmon with Ballymaloe Beetroot, Cucumber, and Heirloom Tomato Salad

  • Cooking Time: 25 minutes
  • Serves: 2
  • Allergens: fish/ mustard/ egg

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Description

This salad is at peak deliciousness when Irish Heirloom Tomatoes are in season. The flavours on this plate will rock your world, the mix of honey and fiery relish is the perfect glaze for salmon!

Ingredients

  • 2x salmon fillets (skin on)
  • Ballymaloe Fiery Relish
  • Ballymaloe Ham Glaze or Runny honey
  • 2 heaped tbsp. Ballymaloe diced Beetroot, drained
  • 1 small cucumber- peeled into ribbons and leave core intact to flavour water!
  • 3x Heirloom tomatoes
  • Handful of fresh basil
  • Ballymaloe French Dressing
  • Wasabi paste/ grated horseradish (optional)
  • Sea salt and freshly cracked black pepper

Dietary Suitability

Method

  1. Preheat the oven to 220°C/350°F/Gas Mark 4. Preheat the oven to 220°C/350°F/Gas Mark 4.
  2. Take a small baking tray and cover in parchment paper, place the salmon fillets on top.
  3. In a small bowl mix 1 tbsp. of Ballymaloe Ham Glaze (or 1 tbsp. honey) with 1 tsp of Ballymaloe fiery Relish.
  4. Spoon this over the salmon and place in the oven for 5 mins (the smaller the salmon the less cooking time required, the larger the salmon the more cooking time required. Look for any white to rise from the salmon, these are the enzymes that rise when it begins to overcook).
  5. Spoon back over the glaze throughout the baking. Once fully cooked through remove from the oven carefully.
  6. Haphazardly chop up the heirloom tomatoes (remove and discard the core carefully). Place in a bowl.
  7. Mix 1 tbsp. of Ballymaloe French Dressing with a scant ¼ tsp wasabi/ grated horseradish. Pour over the tomatoes with a pinch of sea salt and freshly cracked black pepper and toss to glisten. Pop onto 2 serving plates.
  8. Place the cucumber ribbons around and over the tomatoes.
  9. Dot the plate with drained Ballymaloe Beetroot.
  10. Tear over some fresh basil
  11. Sprinkle with sea salt and freshly cracked black pepper.
  12. Place the fiery glazed salmon alongside each salad.
  13. Eat immediately and enjoy summer on a plate!

  • Cooking Time: 25 minutes
  • Serves: 2
  • Skill: Medium
  • Allergens: fish/ mustard/ egg

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