1/2 stick butter
1/4 cup olive oil
1/4 cup dry white wine
1/4 cup spicy mustard
juice of 2 lemons
1 tablespoon fresh garlic
1 medium onion
1 teaspoon Cajun seasoning
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon dill
1 teaspoon Worcestershire sauce
1/2 teaspoon liquid smoke (optional)
1 teaspoon hot sauce (to taste)
Sauté the onions, garlic, bay leaf, and Italian seasoning in butter and olive 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 with wood chips (Alder driftwood works best, but Hickory or Mesquite will work, too). Grill until Salmon flakes easily, but don’t overcook. Serve hot and save the leftovers for more delicious recipes.
Mix together the softened 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 unto top of dip to protect from air. Refrigerate mixture four to six hours and serve with crackers, fresh bread, or vegetables.