SALMON pops with dill capers crema

Salt pepper and juice the lemon and zest it then put some of each on top of the salmon and let it sit in the fridge for an hr.

Make up your dip with your crema some lemon juice capers dill and zest

Then cut up the salmon into cubes about 2 inches by 1 inch then skewer them line up on a sheet pan cook off at 350°F for about 15 min do not over cook.

Let them cool just a bit before putting them on a tray with the dip