For salmon lovers, this recipe is a must. It’s super easy and a very filling appetizer or side to your meal. I did a Paleo version of it, making my own Paleo mayo. It was sooooo easy and better than regular mayo in my humble culinary opinion. It’s definitely something you want to keep on hand if you’re doing Paleo or you just want a more natural, lighter alternative to regular mayo.
The dip is loaded with dill, lemon juice, salt and Paleo mayo which hit the salty, savory and tart receptors head on.
I could not stop eating this stuff! It started with a few dips while prepping my blackened salmon recipe because I was starving and the next thing I knew, the bowl was half empty!
I have been making a valiant effort lately to post recipes that are simple and flavorful. Indian curries are delicious, but a recipe with 20 ingredients is not on the top of everyone’s dinner list. Also, so many ingredients means more places to MESS UP!
I know this from experience. My first stab at an Indian curry was 20 years ago in college. I had a large wok-like pan that probably came from Walmart and a list of exotic ingredients sure to please my friends. When I finished stirring the last few ingredients in the wok I was horrified. It looked like the rejected food from my elementary school cafeteria. You know the kind that smells something like a mixture of cheap pizza and puke? Yak! Honestly, it did not taste much better than it looked.
I’ve come a long way since then.
These crackers I bought were so good! They were gluten free with lots of flax and other seeds and perfect for dipping into the smoked salmon dip. Thin sliced carrots also dip well.
Careful with the salt on this one. It is easy to go overboard on the salt so I started with just a 1/2 tsp to make sure it would be ok. This dip will keep well for several days in the fridge so in the event that you are kidnapped and returned home relatively unharmed (taste buds intact) within the same week, it should still be good. I’m always an optimist!
PREP TIME: 10 minutes SERVINGS: 4-5
- 4 Tbsp. Paleo mayo*
- 2 Tbsp. Grey Poupon
- 1 Tbsp. dry dill
- 1 green onion, minced
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 8 oz. smoked salmon, cut into small pieces
- smoked paprika
- In a medium bowl, mix all ingredients. Top with sliced green onion and a bit of smoked paprika. Enjoy with your favorite crackers or sliced veggies!
- 1 cup avocado oil
- 1 egg
- 1/2 tsp sea salt
- juice of 1/2 lemon
Mix avocado oil and egg with an immersion blender in a medium bowl until it reaches desired consistency. Add salt and lemon juice.