- 8 oz salmon fillet
- 3 tbsp dill weed - divided
- 1 lemon – juiced
- 1 lemon – sliced
- 4-6 oz smoked gouda cheese
- 1 - block cream cheese (8 oz)
- 12 oz water
In any Non-Stick CanCooker place 2-piece rack on the bottom. Add water and juiced lemon. Place salmon on rack and add 1 tbsp dill weed and cover with sliced lemon. Place on lid and steam on medium low heat for 20 minutes until salmon is flaky. Remove and dice salmon into small pieces and set aside. Discard remaining liquid from the CanCooker then add cream cheese and smoked gouda and cook on medium low heat until melted. Add salmon and remaining dill weed to the cheese mixture and mix until well blended. Refrigerate for one hour before serving. Enjoy with crackers or chips.
love salmon dip and i was not disappointed how good this turned out.