SALMON IN FOIL WITH CHIPOLTE DIP (Submitted by Kent Roberts for the Recipe Contest)

salmon filets
lemon pepper
dried rosemary
one really thin slice of red onion cut in half
one pat of butter
aluminum foil about 3 times as big as the fillet
4 oz mayo
4 oz sour cream
a few dashes of chipotle tobasco
1/4 tsp of dried chipotle powder

place filet on the foil skin side down
sprinkle with lemon pepper
spread about 8 small leaves of rosemary on filet
place onion and butter on filet
close foil around it and crip tightly on 3 sides...
place on hot grill for about 3 to 4 min a side
maybe a little longer if the fillet is thick
in a bowl combine mayo sour cream tobasco and ddried chipotle
mix well....
the salmon should separate from the skin easly as you plate it
top the salmon with Chipotle dip

GRILLED SALMON with CUCUMBER DILL SAUCE

Fresh salmon fillets
salt and pepper or whatever seasoning you prefer

This is yet another of our very favorites recipes. Start your salmon off on the grill with the skin side up. Grill until golden brown then turn and cook to desired degree of your liking, turning only once.

Serve with:
CUCUMBER DILL SAUCE

Mayonnaise
chopped cucumber
fresh chopped dill
fresh squeezed lemon juice

I made this up at some point when the fresh cucumbers and dill was abundant in the garden. Just put some mayonnaise in a bowl and add remaining ingredients to taste. Don't skip on the dill or lemon juice for that matter. You can add a pinch of sugar if you like. This sauce is great with fresh steamed vegetables as well. Try it with fresh asparagus dressed with lemon.

TONGUE-TINGLIN' SALMON SALAD

This sauce makes an excellent salmon marinade. Its flavor dances all around in your mouth with every tender bite of the sweet salmon. Serve it atop a bed of mixed salad greens.

4 (6oz.) salmon fillets
1/2 cup soy sauce
2 tablespoons homey
1 tablespoon Dijon mustard
1 tablespoon minced fresh parsley
2 or 3 garlic cloves, minced

Pierce the salmon with a fork and place in a sealable plastic bag. Combine the remaining ingredients, mixing well. Pour this over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 to 4 hours, turning occasionally. Grill over medium-high heat for 5 minutes per side or until the fish flakes easily, or to however you prefer it.

"There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process."~Paul O'Neil, 1965