Salmon 'Lolly Pops' with Mint Pea Dip

Make these lolly pops for a light dinner or your next party!

Salmon Lolly Pops 470x449.jpg


  • For the 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
  • For the 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


  1. For the Skewers:   Cut each salmon fillet in half lengthwise into 8 long pieces, or into skewerable pieces (approx 2 inch cubes).
  2. 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.
  3. For 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.
  4. Drain, then put into the Vitamix container with the garlic, mint, oil, lemon zest and juice.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.
  6. Carefully skewer the salmon portions and place onto a foil lined tray. Sprinkle with sesame seeds.
  7. 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.
  8. 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.