Lingonberry Salmon

 We try to stick to a Scandinavian theme for Christmas Dinner each year.   Lingonberry Salmon sat next to Norwegian meatballs this year.  This is based off the Quick Cured Lingonberry Salmon on northwildkitchen.com but changed a bit since we don't have fresh lingonberry readily available here.  I used a lingonberry jam instead.  It's a bit more runny than it probably should be, but it still works in a pinch.  We also did ours on the grill using cedar planks instead of baking it.  (I doubled this recipe for our crowd, but here is the single version)

Lingonberry Salmon

2 lb. salmon (We use sockeye whenever we can!)

1 T. salt

1 T. sugar

1 c. fresh or frozen lingonberries (recipe says you can sub chopped cranberries, too).  I used 1/2 c. or so of lingonberry jam in it's place

1/4 c. honey

1/4 c. whole grain mustard (I used stone ground)

1/4 c. melted butter and cooled

Place the salmon on a sheet pan, skin side down.  Combine the salt and sugar and rub it on the salmon.  Cover with plastic wrap and put it in the fridge and let it sit for an hour or so. 

Take it out and rub off with a paper towel as much of the salt and sugar mixture as you can.

In a small bowl, combine the mustard, honey, lingonberries (or jam), and the melted and cooled butter. 

If you are grilling this, transfer the salmon to the cedar planks (be sure to presoak these so they don't burn).  Spread the mustard-jam mixture over the salmon.

Grill and enjoy.

If you are baking the salmon, bake the salmon in a baking dish (without the planks of course) at 400 degrees for 15-20 minutes.

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T = tablespoon

c = cup

lb = pound