Jalm is great on toast, but it goes well with so much more! Here, we have a piece of grilled salmon finished with Big Jalm Rhubarb Lemongrass. The buttery flavor of the rhubarb accentuates the rich fattiness of the salmon and is balanced by the sweetness of the jam and the citrus zing from the lemongrass.
To make this at home, get a fillet of salmon or steelhead, lightly coat with olive oil, season with salt and pepper, and grill or bake. About 3 minutes before the fish is done, slather on a coat of jalm to give it enough time to melt into the fish.
Also pictured are broccolini and a panzanella salad.
Experiment with other flavors! Blackberry on salmon, tayberry on beef, apricot on chicken, and so many more!
Let us know how you jalm!