Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to simulate the high heat of a tandoor, and line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together 2 tablespoons of lingonberry preserves, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, and 1 teaspoon of apple cider vinegar to create the glaze.

3. 3

   Peel and slice 2 large green plantains into 1/2-inch thick rounds, then toss them in a separate bowl with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated.

4. 4

   In a third small bowl, combine 1/4 cup of rye breadcrumbs, 1 tablespoon of fresh chopped dill, 1 teaspoon of caraway seeds, 1 tablespoon of melted unsalted butter, and a pinch of salt and pepper to form the herb crust.

5. 5

   Arrange the seasoned plantain slices on one side of the prepared baking sheet, then press the herb crust mixture onto one side of each plantain slice, and place 2 (6 ounce) salmon fillets on the other side of the baking sheet and brush them with half of the lingonberry glaze.

6. 6

   Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily and the plantains are tender with a slight char, then brush the remaining lingonberry glaze over the salmon fillets before serving.