Description
Enjoy a Swedish summer meal: soy-glazed grilled salmon with tangy lemon-mustard almond potatoes, fresh dill, and grated Västerbottensost.
Ingredients
Units
- 150 g (5.3 ounces) grated Västerbottensost cheese
- 600 g (21 ounces) salmon fillet
- 3 Tablespoons soy sauce
- 2 Tablespoons granulated sugar
- 500 g (17 ounces) almond potatoes, can be substituted for fingerlings
- 3 Tablespoons Dijon mustard
- 1 squeeze of lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the soy sauce and granulated sugar until the sugar is dissolved.
- Place the salmon fillet in a shallow dish and pour the soy sauce mixture over it. Let it marinate for 15 minutes.
- Meanwhile, boil the almond potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a separate bowl, mix the Dijon mustard with a squeeze of lemon juice. Toss the cooked potatoes in the mustard mixture.
- Grill the salmon for about 5-7 minutes on each side, or until cooked through.
- Serve the grilled salmon with the lemon-mustard potatoes, garnished with fresh dill and a sprinkle of Västerbottensost cheese.
Notes
- Marinate the salmon no longer than thirty minutes. The soy sauce is salty and concentrated, and past that window the fish turns overly salty instead of just glazed.
- Toss the potatoes with the mustard and lemon while they are still warm from the pot. Cold potatoes will not absorb the dressing the same way.
- Grill the salmon five to seven minutes per side. The glaze should look sticky and slightly caramelized, not just glossy, before you flip it.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Swedish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35