Salmon 'Lolly Pops' with Mint Pea Dip
Make these lolly pops for a light dinner or your next party!
Ingredients
- Salmon Skewers
- 1 pound (400 g) salmon fillet, 4 fillets
- 3 Tablespoons (45 ml) extra virgin olive oil
- 3 Tablespoons (45 ml) fresh lemon juice
- 1 teaspoon (1 teaspoon) honey
- salt and freshly ground pepper, to taste
- 2 Tablespoons (2 Tablespoons) black sesame seeds
- 2 Tablespoons (2 Tablespoons) sesame seeds, toasted
- Mint Pea Dip:
- 1 cup (200 g) frozen sweet peas
- 1 (1 ) lemon, juice and zest from
- 1 (1 ) garlic clove, peeled
- 3 (3 ) fresh mint leaves, sprigs
- ⅓ cup (70 ml) extra virgin olive oil
- salt to taste
- wooden skewers
Directions
- Cut each salmon fillet in half lengthwise into 8 long pieces, or into skewerable pieces (approx 2 inch cubes).
- Make a quick marinade by whisking together the olive oil, lemon juice and honey in a medium sized bowl. Season with salt and pepper.
- Add salmon to the marinade and leave while you make the dip.
- Blanch the peas in a pan of salted boiling water for 1 minute, then plunge into an ice bath to retain the bright green color.
- Drain, then put into the Vitamix container with the garlic, mint plus the zest and juice of the lemon.
- Start the machine and blend at Variable 1 while slowly pouring the oil through the lid plug hole.
- Once the mixture is loose enough to form a dip, replace the lid plug and increase the speed to Variable 10 until you have a lovely, smooth, bright green dip (about 30 - 40 seconds). Transfer to a bowl.
- Carefully skewer the salmon portions and place onto a foil lined tray. Sprinkle with sesame seeds.
- Place a griddle pan over high heat and once it's smoking, add the salmon lollipops. Cook for 2 to 3 minutes each side then remove to a clean plate.
- Serve hot or cold with the mint pea dip.
Chef's Notes
- These are also nice to serve with herbed cauliflower rice for a more substantial meal.