Grady's American Grill 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 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. |