Grilled Salmon With Cucumber Dill Salsa

Rinse and pat dry salmon. Remove 1 cup Marzetti® Veggie Dill Dip for salsa and set aside. In small bowl, combine remaining Marzetti® Veggie Dill Dip and cayenne pepper. Spread mixture over salmon and refrigerate for 2 hours. Brush off excess marinade from salmon and discard marinade.

Preheat grill to high heat. Lightly oil grates to prevent sticking. Sprinkle salmon with salt and place each piece skin side down, cooking 3 minutes. Turn salmon to other side and continue to cook for 2 minutes on high heat and move salmon to indirect heat for an additional 2 minutes or until salmon is cooked to desired temperature. Transfer salmon to a plate and sprinkle with lemon juice.

For salsa, combine cucumbers, tomato, jalapeño, garlic, cilantro and 1 cup Marzetti® Dill Veggie Dip in a medium bowl. To serve, spoon salsa over salmon.