Lingonberry and Mustard Glazed Salmon with Warm Rye Berry Salad

Recipe courtesy of Nancy Alip of Jens’ Restaurant

4 portions of fresh salmon (6 oz each)

1 cup lingonberry jelly
½ cup whole grain mustard
2 Tbs mustard seeds
Zest and juice of one orange
1 tsp thyme, fresh chopped
1 Tbs apple cider vinegar
Salt and black pepper to taste

Rye Berry Salad
1 cup rye berries
1 cup leeks
1 cup fennel
½ cup apricots, diced
½ cup almonds, toasted and roughly chopped
¼ cup olive oil
2 Tbs apple cider vinegar
1 Tbs orange juice
1 Tbs Dijon mustard
1 Tbs fennel fronds, chopped
Salt to taste

For the glaze: In small saucepan combine jelly, whole grain mustard, mustard seeds, orange juice and zest, apple cider vinegar and fresh thyme. Bring to simmer and whisk to combine. Season to taste with salt and fresh ground black pepper. Let cool to room temperature or glaze may be refrigerated for up to 2 weeks.

Using about ½ cup of lingonberry glaze, thoroughly coat salmon and marinate in refrigerator for 2-4 hours.

Rye Berry Salad: Cook rye berries in salted boiling water until tender and slightly puffed, about 45 minutes. Drain rye berries and set aside.

In a small bowl, whisk together ¼ cup olive oil, apple cider vinegar, Dijon mustard and orange juice to make the dressing. Add chopped fennel fronds and season with salt to taste.

Sauté leeks and fennel in small amount of olive oil until soft and just starting to caramelize. In a bowl, add fennel and leeks to the cooked rye berries along with the chopped almonds and diced apricots. Add the dressing and toss to incorporate. Keep warm until ready to serve.

To cook the salmon: Remove salmon from marinade and place on oven safe pan. Season with salt and pepper. Bake salmon in 350-degree oven for about 5-7 minutes then remove fish from oven and baste with small amount of reserved glaze. Finish cooking under broiler to caramelize glaze and finish cooking to preferred doneness. Cooking times will vary depending on thickness of fish filet, a good rule of thumb is about 10 minutes total cooking time per 1-inch thickness of filet.

Ingredient notes:

*At Jens’ Restaurant, we make our own lingonberry jelly, but store-bought lingonberry or red currant jelly would work as well.

*We use Alaska-grown rye berries; they can be found at some of the farmer’s markets. Wheat berries or barley would work as a substitute.