Vivace Estate Winery Brillante Rosé with Salmon Pops With Piquant Dill Sauce.

• 1 ½ pound skinless wild salmon fillet cut into 1-inch cubes
• 1 tsp. extra virgin olive oil ( Cindy’s Garden Olive Oil )
• 1 tsp. toasted sesame oil
• 1 Tbsp. sesame seeds
• ½ tsp. sea salt
• 1 large lemon, thinly sliced ( Lee and Maria’s Market )

FOR THE PIQUANT DILL SAUCE

• 2 Tbsp. chopped fresh dill
• 2 Tbsp. finely chopped red onion
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. extra virgin olive oil ( Cindy’s Garden Olive Oil )
• 1 Tbsp.  mayonnaise
• Sea salt and freshly ground black pepper to taste
• 16 appetizer bamboo skewers, soaked in water for 20 minutes