Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 400 grams of salmon fillets with paper towels, then season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Prepare the cardamom lingonberry glaze by whisking together 0.25 cup of lingonberry jam, 2 tablespoons of maple syrup, 1 tablespoon of soy sauce, and 1 teaspoon of ground cardamom in a small bowl until well combined.

3. 3

   Heat 2 tablespoons of rapeseed oil in a large wok over high heat until shimmering, then add 2 julienned large carrots, 2 julienned medium parsnips, 1 thinly sliced medium red onion, and 20 grams of grated fresh ginger to the hot wok, stir-frying for 3-4 minutes until vegetables are tender-crisp.

4. 4

   Push the stir-fried vegetables to one side of the wok, add the seasoned salmon fillets to the open space, and sear for 3-4 minutes on each side until cooked through to your desired doneness.

5. 5

   Pour the prepared cardamom lingonberry glaze evenly over the salmon and vegetables in the wok, tossing gently for 1 minute to coat everything thoroughly.

6. 6

   Serve the Wok-Tossed Nordic Salmon immediately, garnished with 2 tablespoons of chopped fresh dill for extra freshness and flavor.