Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your grill to medium-high heat, about 200°C. In a small bowl, whisk together 0.5 cup of lingonberry jam and 2 tablespoons of apple cider vinegar to create the glaze for the sweet potatoes.

2. 2

   Toss 2 large sliced sweet potatoes with 1 tablespoon of olive oil and 0.5 teaspoon of salt in a large bowl, ensuring all slices are lightly coated.

3. 3

   Place the sweet potato slices directly on the preheated grill grates and grill for 4-5 minutes per side, brushing with the lingonberry glaze during the last 2 minutes of cooking on each side, until tender with nice grill marks.

4. 4

   Season 4 salmon fillets with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides, then brush them with 1 tablespoon of olive oil.

5. 5

   Place the seasoned salmon fillets skin-side down on the clean grill grates and grill for 4-6 minutes, then flip carefully and grill for another 3-5 minutes, or until the internal temperature reaches 63°C and the fish flakes easily.

6. 6

   While the salmon is grilling, combine 0.5 cup of crème fraîche, 0.25 cup of finely chopped fresh dill, 0.25 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper in a small bowl, stirring well to make the dill cream.

7. 7

   Serve the grilled lingonberry-glazed sweet potato slices alongside the grilled salmon fillets, topped with a generous dollop of the fresh dill cream and a sprinkle of 0.25 cup of finely minced red onion for garnish.