WILMINGTON, N.C. (WECT) – This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare grilled Chili Lime Salmon.
Ingredients:
- Tajin
- Fresh Dill
- Whole Limes
- Chili Powder
- Salmon
Instructions:
- Combine the tajin, chili powder, and fresh dill into a bowl to make a rub.
- Rub down both sides of the salmon with the dry mixture.
- Cut the lime in half and squeeze the juice over the salmon on both sides.
- Place the salmon on the grill on medium to high heat for 15 to 20 minutes, depending on thickness.
Pair your grilled stuffed peppers with Hi-Wire Brewing’s Hi-Wire Hazy Pitch….