Quick-Cured Lingonberry Salmon

Recipe and Photography by Nevada Berg

Buttery, sweet, tart, rich and utterly divine. This Quick-Cured Lingonberry Salmon is a showstopper; beautifully adorned with ruby-like jewels of wild lingonberries foraged from the surrounding forest. The filet is encrusted in a buttery glaze of honey and whole grain mustard before baked until soft and flaky.

The star, of course, is the beautiful Kvarøy Arctic salmon from the cold waters of the Norwegian coastline. Using a traditional curing technique, for a shorter period of time rather than the usual day to three days, the salmon takes on a wonderfully seasoned flavor and soft yet flaky texture that magnifies this dish.

The flavors and colors couldn’t be more expressive of the holiday season. It’s a festive sight, warm and inviting. Serve individually or lay out on as a centerpiece and have everyone help themselves.

Quick-Cured Lingonberry Salmon

Serves 6

• 2.2 lbs (1 kg) Kvarøy Arctic salmon filet

• 1 tablespoon table salt

• 1 tablespoon granulated sugar

• 1 cup (140 g) fresh or frozen lingonberries, substitute with chopped cranberries

• 1/4 cup (60 ml) runny honey

• 1/4 cup (60 ml) whole grain mustard

• 1/4 cup (56 g) butter, melted and cooled

DIRECTIONS

Place the salmon, skin side down, on a large plate. Combine the salt and sugar in a small bowl and sprinkle over the salmon filet, rubbing the mixture over the sides and top of the salmon. Cover with plastic wrap and place in the refrigerator for 1 hour. Take out the salmon and, using a paper towel, wipe away as much of the salt and sugar mixture as possible. Transfer the salmon to a deep baking dish, skin side down.

Preheat the oven to 400ºF / 200ºC.

In a small bowl, combine the lingonberries, honey, mustard and melted butter. Evenly spread over the top of the salmon. Bake for 15 to 20 minutes or until the salmon is just cooked through.

Serve immediately.