600 g (about 1.3 lb) salmon fillet, skin removed, cut into 2 cm (¾ ”) bite-sized cubes
2 tablespoons olive oil
2 teaspoons lemon pepper seasoning
½ teaspoon salt (or to taste)
1 lemon (zest and juice)
Fresh parsley or chives, chopped (for garnish) For the Tartar Cream Dip:
½ cup (120 ml) sour cream
¼ cup (60 ml) mayonnaise
1 tablespoon finely chopped capers
1 tablespoon finely chopped pickle (gherkin)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt & pepper to taste
Directions:
Pat the salmon cubes dry with a paper towel. In a bowl, toss with olive oil, lemon pepper seasoning, salt, and the zest of half the lemon. Let sit for 5 minutes.
While the salmon marinates, prepare the tartar-cream dip: in a small bowl combine sour cream, mayonnaise, chopped capers, chopped pickle, lemon juice, lemon zest, Dijon mustard, salt and pepper. Mix until smooth. Chill until ready to serve.
Heat a skillet or frying pan over medium-high heat. Once hot, add the salmon cubes in a single layer (you may need to do this in batches so as not to crowd the pan). Sear for about 2-3 minutes per side, or until golden-brown on the outside and just cooked through (salmon should still be moist).
Immediately after cooking, squeeze the remaining half of the lemon over the salmon bites and gently toss. Remove from heat.
Transfer the salmon bites to a serving plate, garnish with chopped parsley or chives, and serve hot alongside the chilled tartar cream dip.
