BROWSE THE COLGIN COOKBOOK

WEST COAST BBQ MARINADE

Makes enough sauce for 1 large salmon filet.

INGREDIENTS:
½ stick butter
1 tablespoon Cajun seasoning
¼ cup olive oil
1 bay leaf
¼ cup dry white wine
1 tablespoon Italian seasoning
¼ cup spicy mustard
1 tablespoon dill
Juice of 2 lemons
1 tablespoon COLGIN WORCESTERSHIRE SAUCE
1 tablespoon fresh garlic
1 tablaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 medium onion
1 tablespoon hot sauce (to taste)

INSTRUCTIONS:
Saute the onions, garlic, bay leaf, and Italian seasoning in butter and oil. Add remaining ingredients except lemon and cook over low heat until sauce is reduced by half (15-20 min). Finish with lemon, remove from heat, and allow sauce to cool. Brush salmon fillets liberally with sauce and grill skin-side down. Grill until salmon flakes easily, but don’t overcook. Serve hot and save the leftovers for more delicious recipes. Mix together the cream cheese and sour cream. Add remaining ingredients, except salmon, and stir until well mixed. Add salmon, and fold together carefully to keep fish flakes solid. Press plastic wrap tightly onto top of dip to protect from air. Refrigerate mixture 4 to 6 hours and serve with crackers, fresh bread, or veggies.