Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 250 degrees Celsius (480 degrees Fahrenheit) with a baking steel or heavy baking sheet placed inside to mimic a high-heat tandoor environment.

2. 2

   Prepare the lingonberry-lemongrass glaze by finely mincing 1 stalk of fresh lemongrass and grating 1 tablespoon of fresh ginger.

3. 3

   Combine 1 cup of fresh or frozen lingonberries, the minced lemongrass, grated ginger, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar in a small saucepan.

4. 4

   Simmer the glaze mixture over medium heat for 5-7 minutes, stirring occasionally, until it thickens slightly, then remove from heat.

5. 5

   Season four 150-gram salmon fillets with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper, and then brush each fillet with 1 tablespoon of olive oil.

6. 6

   Carefully place the seasoned salmon fillets onto the preheated baking steel or baking sheet, brush generously with the lingonberry-lemongrass glaze, and bake for 8-12 minutes, or until cooked through with slightly crispy edges.

7. 7

   Garnish the cooked salmon with 2 tablespoons of fresh chopped dill before serving immediately.