Salmon Pops With Piquant Dill Sauce

• Seafood

  • 1 1/2 lb Salmon, skinless wild fillet

• Produce

  • 2 tbsp Dill, Fresh
  • 1 Lemon, organic
  • 2 tbsp Red onion, organic

• Condiments

  • 1 tbsp Lemon juice, Freshly Squeezed Organic
  • 1 tbsp Mayonnaise, gluten-free

• Baking & Spices

  • 1/2 tsp Sea salt
  • 1 Sea salt and freshly ground organic black pepper
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 4 tsp Olive oil, Extra Virgin
  • 1 tsp Sesame oil, toasted

• Prepared

  • 16 Appetizer bamboo skewers

Found on onlyglutenfreerecipes.com

Description

Ingredients

• 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 organic lemon, thinly sliced
• FOR THE PIQUANT DILL SAUCE
• 2 tbsp. fresh dill
• 2 tbsp. finely chopped organic red onion
• 1 tbsp. freshly squeezed organic lemon juice
• 1 tbsp. extra virgin olive oil
• 1 tbsp. gluten-free mayonnaise
• Sea salt and freshly ground organic black pepper to taste
• 16 appetizer bamboo skewers, soaked in water 20 minutes

Directions

• 1. Preheat oven to 400 F
• 2. In a medium size bowl toss together salmon, olive oil, sesame oil, sesame seeds and salt
• 3. Thread salmon then folded lemon slice and salmon again on each skewer and place on a baking sheet lined with parchment paper. Continue until you use up all the salmon.
• 4. Bake for 8 minutes, then turn over and bake 4 more minutes. For barbecue option, place skewers on hot grills and grill 4 minutes on each side, or until salmon is fully cooked.
• 5. Whisk together piquant dill sauce ingredients and pour evenly over the salmon
• 6. Garnish with fresh dill and lemon slices.
• 7. Serve warm or cold