Creamy mustard and dill topping makes this salmon dish Scandi-licious! The easy-to-make lingonberry sauce is a great, sweet-sharp accompaniment.
We are big fans of the Nordic countries in this house. Everything from the scenery, the lifestyle, the approach to social welfare, the interior design… you name it. Also (of course) the food.
We had a fantastic holiday in Sweden when my daughter Kipper was little, and it is possibly the most child-friendly country I have ever visited. Kipper had a whale of a time. If we weren’t playing in snow, we were visiting amazing museums, spending the night in a tree house, or admiring incredible rapids. Also, eating vast quantities of salmon, herring, pancakes, and all manner of delicious things flavoured with lingonberries.
Mustard, dill and lingonberries
Naturally, I wanted to re-create some of that tasty Scandi cuisine when we were back home. I used the classic flavours of mustard and dill, but instead of making a sauce for gravadlax (cured salmon), I made a creamy and flavoursome topping for baked fresh salmon instead.
The mustard and dill salmon was accompanied by a fruity lingonberry sauce. The sauce is deliciously sweet-sharp – DH thought I could have added a splash more vinegar, but then, he likes things tangy! You can adjust the proportions to suit your taste.
Lingonberry jam is available in Ikea, which is where we stock up on ours! I think it is also available from Ocado, and of course in specialist Scandi shops. KLBD gives the following guidance on jams and spreads: “All jams, marmalades and preserves are permitted, unless they contain grape juice, E120, brandy etc.” so read the ingredients and you should be fine!
On the side
We ate this with some boiled new potatoes, but a side salad or some steamed greens would also be lovely.
This amount of mustardy-dill topping, and lingonberry sauce, would be plenty for 4 pieces of salmon.
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Scandi-inspired mustard dill salmon & lingonberry sauce
For the mustard dill salmon
- 1 tbsp soft butter
- 1 tbsp cream cheese
- 2 tsp French mustard
- 4-5 dill sprigs fluffy ends only
- 1 lime, juice only
- 4 salmon fillets
For the lingonberry sauce
- 1 small onion
- 2 tsp butter
- 1½ tbsp Fruity red wine vinegar
- 3 tbsp lingonberry jam
To make the mustard dill salmon
- Preheat the oven to 180°C (350°F). Line a baking tray with foil and set aside.
- Combine the butter, cream cheese, mustard and dill sprigs in a mini-chopper until well blended. Alternatively finely chop the fresh dill, and mix well with the butter, cream cheese and mustard.
- Rinse and pat dry the salmon fillets, and arrange on the foil lined tray. Divide the mustard and dill topping between the fillets and spread out into an even layer that covers the top of the fish.
- Bake the salmon at 180°C (350°F) for 15-20 minutes until it is cooked through, and the topping is just starting to brown.
To make the lingonberry sauce
- Peel the onion and dice finely.
- Melt the butter in a small heavy-based saucepan, and sauté the onion over a low heat, stirring occasionally, for around 5-7 minutes, or until the onion is softened and golden.
- Add the vinegar, turn up the heat, and reduce for a few seconds.
- Add the lingonberry jam together with 1 tbsp water and mix well. Reduce the heat and allow to bubble for a few minutes until thickened. Remove from the heat.
- Serve the salmon garnished with fresh dill sprigs, with a spoonful of warm lingonberry sauce on the side.