Salmon with Crab Dip and Bloody Mary Sauce
Salmon with Crab Dip and Bloody Mary Sauce
- 1 2 cedar planks (Optional)
- 1 tablespoon chopped chives
- 1 tablespoon pepper
- 1 tablespoon salt
- 1 whole salmon filet (skin on, cut into 4 equal portions)
- 1/4 cup bloody mary mix
- 2 teaspoons worcestershire sauce
- 1/4 cup ketchup
- 1 teaspoon molasses
- crab dip
- 1/2 cup bloody mary mix
- 1 teaspoon Bay seasoning
- 1/2 pound crab claw meat
- 8 ounces cream cheese (softened)
- 1/2 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/2 lemon (juiced)
- 2 tablespoons mayonnaise
- 1/2 pound shredded crab
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- In a mixing bowl, combine all crab dip ingredients. Mix thoroughly until smooth and well-blended. Set aside. In a small saucepan, combine Bloody Mary mix, ketchup, Worcestershire sauce, and molasses. Bring to a boil, then reduce to a simmer for about 10 minutes. Remove from heat, cool, and transfer to a squeeze bottle.Cut the salmon filet into equal portions and place on the charred planks. Season each piece with salt and pepper.
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Optionally, Place the cedar planks with salmon directly onto the grill. Top each piece of salmon with a generous spoonful of crab dip. Cook for 20-25 minutes Remove the planked salmon from the grill. Drizzle with Bloody Mary sauce, sprinkle with chopped chives, and serve immediately.
1-2 cedar planks (depending on size) Use a torch to char both sides of the cedar planks. This enhances the smoky flavor and helps prevent sticking. Set aside.