Remember my recent post on the Julebyen Christmas Village in Knife River?! Call this post “Julebyen: The Epilogue.” With the Alaskan sockeye salmon we purchased at the outdoor market from “Fish” Johnson, we had a lovely early Christmas dinner with my parents who came to visit for the weekend. When my book club hosted the author to our recent read, we enjoyed a special dinner of Mustard-Roasted Salmon with Lingonberry Sauce. I convinced my husband to make this savory dish with the salmon fillets from Julebyen.
After covering the salmon fillets with the mustard glaze, my husband chose to grill the fillets on cedar planks rather than bake them.
In Minnesota, neither snow, nor sleet, nor sub-zero temps stop a grillmaster from firing up the grill.
After the glaze turned a golden brown, the salmon was ready for plating with the lingonberry sauce.
Paired with roasted potatoes and Brussels sprouts, it made for a lovely presentation and a delectable blend of flavors.
The recipe is from the March 2004 issue of Bon Appetit, and can be found here. While the recipe notes that cranberry sauce or huckleberry preserves may be substituted for the lingonberry preserves, the unique flavor of lingonberries is hard to replicate, so make the effort to seek out that Scandinavian cranberry alternative.
Ciao! ~ Kat