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
FOR THE PIQUANT DILL SAUCE
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
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
