Grilled Salmon Dip
1 lb. salmon fillets
4 oz. cream cheese
1 C. sour cream
1/2 C. red onions
1/2 C. green onions
1 T. fresh cilantro
2 T. fresh dill
1 t. tabasco sauce
1 lime juice, 1 lime
1 t. kosher salt
1 tsp black pepper
Heat the char grill. Rub both sides of the salmon fillet with canola or vegetable oil. Season with salt and pepper.
Grill until the center of the salmon fillet has an internal temperature of 145°F. Place in the refrigerator until it is completely cooled.
Finely dice the green onions and the red onions (approx. 1/4 inch). Set aside.
Coarsely chop the dill and cilantro. Be sure to remove any stems before chopping.
In a mixing bowl combine all ingredients except the salmon. Mix well. Be sure all the ingredients are thoroughly blended.
Remove the salmon from the cooler and break into small pieces and using a spatula combine with the remaining ingredients.
Season with salt and pepper. Adjust the seasoning to your preferred taste.
Serve with toasted pita chips, crisp tortilla chips, crackers, or crusty French bread.
Garnish with Lemon or Lime wedges.
Source: Gradys American Grill
Picnic Basket From Kim of Kim's Whim