Salmon Dip

Grady's American Grill Recipe

1 pound salmon fillets
4 ounces cream cheese
1 cup sour cream
1/2 cup red onions
1/2 cup green onions
1 tablespoon fresh cilantro
2 tablespoon fresh dill
1 teaspoon tabasco sauce
1 lime juice, 1 lime
1 teaspoon kosher salt
1 teaspoon 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 degrees. Place in the refrigerator until it is completely cooled. Finely dice the green onions and the red onions. 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.