• 1 pound skinless center-cut salmon fillet (about 1 inch thick), cut into 1-inch pieces
• 1/4 cup drained sun-dried tomatoes in oil and herbs, chopped, plus 2½ tablespoons oil from jar, divided
• 1/2 teaspoon salt plus 1/8 teaspoon, divided
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
• 1/2 cup sour cream, 1 teaspoon rice vinegar
• 1/4 teaspoon ground pepper, 1 teaspoon thinly sliced fresh basil

1. Position rack about 8 inches from heat source; preheat broiler. Line a large, rimmed baking sheet with foil, Place salmon pieces in a medium bowl. Add 1 tablespoon sun-dried tomato oil, 1/2 teaspoon salt, Italian seasoning, garlic powder and onion powder; toss to coat. 

2. Arrange the salmon pieces in a single layer on the prepared baking sheet, spacing them evenly apart. Broil until lightly browned on the bottom and cooked through, 6 to 8 minutes.

3. Meanwhile, combine sour cream, sun-dried tomatoes, vinegar, pepper, 1 tablespoon sun-dried tomato oil and the remaining 1/8 teaspoon salt in a mini food processor; process until the tomatoes are finely chopped and the sauce is mostly smooth, about 20 seconds, stopping to scrape down the sides as needed. 

4. Transfer the sauce to a small bowl; drizzle with the remaining 1 1/2 teaspoons sun-dried tomato oil and top with basil. Serve the dipping sauce with the salmon bites.