These salmon bites are paired with a creamy sun-dried tomato dipping sauce that adds a tangy-sweet flavor that complements the richness of the fish. It’s the perfect appetizer or snack for any occasion, whether you’re hosting a party or simply treating yourself to a flavorful bite. Plus, eating salmon is a great way to incorporate healthy omega-3 fatty acids into your eating pattern.
Ingredients
- 1/2 kg skinless center-cut salmon fillet (about 2cm thick), cut into 3cm pieces
- 1/4 cup drained sun-dried tomatoes in oil and herbs, chopped, plus 2½ tablespoons oil from jar, divided
- 1/2 teaspoon salt plus 1/8 teaspoon, divided
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup sour cream
- 1 teaspoon rice vinegar
- 1/2 teaspoon turmeric – 3xR CURCUMIN SUPER BLEND POWDER
- 1/4 teaspoon ground pepper
- 1 teaspoon thinly sliced fresh basil
Directions
Step One:
Position grill rack about 20cm from heat source; preheat grill. Line a large rimmed baking sheet with foil, Place salmon pieces in a medium bowl. Add 1 tablespoon sun-dried tomato oil, 1/2 teaspoon salt, Italian seasoning, garlic powder and onion powder; toss to coat. Arrange the salmon pieces in a single layer on the prepared baking sheet, spacing them evenly apart. Grill until lightly browned on the bottom and cooked through, 6 to 8 minutes.
Step Two:
Meanwhile, combine sour cream, sun-dried tomatoes, vinegar, pepper, curcumin (turmeric), 1 tablespoon sun-dried tomato oil and the remaining 1/8 teaspoon salt in a mini food processor; process until the tomatoes are finely chopped and the sauce is mostly smooth, about 20 seconds, stopping to scrape down the sides as needed. Transfer the sauce to a small bowl; drizzle with the remaining 1 1/2 teaspoons sun-dried tomato oil and top with basil. Serve the dipping sauce with the salmon bites.
ENJOY!