Salmon Ingredients:
4 8-ounce fillets of Norwegian Salmon, skin removed (either by yourself or butcher)
1 tablespoon olive oil, to brush on top of salmon fillets
Kosher salt
Fresh black pepper

Lingonberry Sauce Ingredients:
¼ cup shallots, finely chopped
3 tablespoons unsalted butter
2 tablespoons sherry wine
1 10-ounce jar lingonberry preserves
3 tablespoons champagne vinegar

Directions:
For the salmon: Prepare the grill by making sure it is clean, hot and lubricated before using.

Coat the top of each salmon fillet with olive oil, and then sprinkle a pinch of salt and pepper over each. Place the fillets on the hot grill and leave alone for 3 minutes before checking, to let grill marks set in. Check by lifting one side – if grill marks appear golden, turn the fillets by 45 degrees and continue to cook for 2 to 3 minutes to achieve “X” marks.

Flip each fillet and cook on the other side until done, about 5 to 6 minutes – “X” marks are not necessary for both sides. The salmon is ready when it is opaque inside. Serve immediately topped with Lingonberry sauce, or cool and refrigerate for up to 3 days.

For the sauce: In a medium-sized pan, saute the shallots with butter over medium heat until softened, about 3 minutes. Stir in the sherry and continue cooking for one minute to reduce the liquid.

Add the lingonberry preserves, vinegar, salt and pepper and stir to combine. Reduce heat to medium-low and continue cooking for five minutes until sauce is thick enough to coat back of spoon.

Serve immediately by spooning over salmon fillets, or refrigerate for up to 5 days. Reheat before serving.