Grilled Salmon Dip

This yummy dip comes from the kitchen of my friend Gay Landaiche. A touch of horseradish gives it a unique twist.

Vegetable oil, for the grates

2 4- to 6-ounce boneless salmon fillets

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

3 tablespoons cream cheese, at room temperature

2 tablespoons mayonnaise

1 teaspoon prepared horseradish

1 tablespoon freshly squeezed lemon juice

2 tablespoons finely diced red onions

3 tablespoons capers

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the salmon with the olive oil. Season with the salt and pepper to taste.

Place the salmon on the grill, flesh side down first. Close the lid and cook for 3 to 4 minutes until golden brown and slightly charred. Turn the salmon over and grill for 3 to 5 more minutes for medium. Transfer the salmon to a platter and chill in the refrigerator until cold, about 1 hour.

When the salmon is cold, remove and discard the skin. Break the salmon into very large flakes and place back on the platter.

In a large bowl place the cream cheese, mayonnaise, horseradish, and lemon juice. Stir until smooth. Add the flaked salmon, red onion, and capers. Mix until well combined. Season with salt and pepper to taste. Serve chilled.

Serves 4 to 6.

Cooking Tips: This is a tasty use for leftover baked or grilled salmon. Using salmon grilled on a cedar plank would give this dip a nice smoky flavor.

Salmon fillets can be bought with the skin on or skin removed. Both can be used for this recipe. Even though it doesn’t matter for this recipe, my rule of thumb for grilling skinless salmon fillets is to grill the flesh side first since that is the side that will be presented on the plate.