Salmon Pops With Piquant Dill Sauce

Salmon pops


  • 1 ½ pound skinless wild salmon fillet cut into 1-inch cubes
  • 1 tsp. extra virgin olive oil
  • 1 tsp. toasted sesame oil
  • 1 Tbsp. sesame seeds
  • ½ tsp. sea salt
  • 1 large lemon, thinly sliced
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. finely chopped red onion
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. GF mayonnaise
  • Sea salt and freshly ground GF black pepper to taste
  • 16 appetizer bamboo skewers, soaked in water for 20 minutes
  • Instructions

  • Preheat oven to 200'C
  • In a medium size bowl toss together salmon, olive oil, sesame oil, sesame seeds and salt
  • Thread salmon on each skewer, then fold the lemon slice and thread another salmon piece. Place on a baking sheet lined with parchment paper. Continue until you use up all the salmon
  • Bake for 8 minutes, then turn over and bake 4 more minutes. For barbecue option, place skewers on hot grills and grill 4 minutes per side, or until salmon is fully cooked.
  • Whisk together piquant dill sauce ingredients and pour evenly over the salmon just before serving
  • Garnish with fresh dill and lemon slices.
  • Serve warm or at room temperature