Salmon Spiedini with Lemon-Caper Cream

This recipe uses:

D'Italiano® Sausage Buns

Original or 100% Whole Wheat

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Makes 4 servings.


1 lb (500 g) salmon fillet (center cut), skinned
4 lemon slices, quartered
4 D’Italiano® Sausage Buns, Original or 100% Whole Wheat


2 tbsp (30 ml) each olive oil and lemon juice
1 tbsp (15 ml) chopped fresh dill
1/4 tsp (1 ml) each salt and pepper

Lemon-Caper Cream

1/4 cup (50 ml) each sour cream and mayonnaise
2 tbsp (30 ml) chopped fresh dill
1 tbsp (15 ml) chopped capers
1 green onion, finely chopped
1 tsp (5 ml) grated lemon rind
  freshly ground pepper


  mixed baby greens or friscee


Cut salmon into 1 1/2-inch (4 cm) cubes. In shallow bowl, combine marinade ingredients. Add salmon and toss to coat; let stand for 10 minutes. Combine lemon-caper cream ingredients and chill until ready to serve. Reserving marinade and beginning and ending with salmon pieces, thread salmon and lemon pieces alternating on skewers. Place on greased grill over medium heat. Grill for about 10 minutes, turning once and brushing with marinade.

Assembly: Toast sausage buns on grill, if desired. Top bottom half of each bun with a little lemon-caper cream, baby greens, 1 salmon spiedini (skewer removed) and little more cream. Top with bun lids and serve.

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