Baked Salmon in Cream Lingonberry Sauce

from Norwegian Seamen’s Church

via Irene Lindbeck Tibbits

preparation time: about 30 minutes

serves 8

3½ pounds whole salmon filet

2½ cups heavy cream

2 tablespoons chicken bouillon

½ teaspoon thyme

½ teaspoon pepper

2 to 3 tablespoons lingonberry jam

Heat oven to 435 degrees. 

Place salmon in a baking pan and mix cream and other ingredients in a bowl and pour over salmon.  Bake for about 20 minutes, take out after 10 minutes and spoon sauce over salmon.

The whole uncooked salmon with sauce on it can be kept in the refrigerator overnight. Lingonberry jam can be bought at the Norwegian Seamen’s Church in San Francisco, Nordic House on San Pablo in Berkeley, and at Ikea.