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I admit I’m late to the whole twitter thing but I set up an account when I setup this blog (@FridgeCleaner). So far I have four followers (shout out!), two of which claim to be women who have web addresses that contain the word “porn” … sorry girls but not likely to return the follow… anyway. So I’m following Whole Foods on Twitter and saw they are having a one day sale on Alaska wild-caught Sockeye Salmon ($7.99/lb)… I do love me a sale!

I’m a salmon fan, and especially when grilled on a cedar plank, but I don’t always plan ahead enough to soak the planks for several hours… today is not that day. I also thought it would be fun to try finishing the salmon off with some lemon dill butter so when i put in the planks I also pulled a few sticks of butter to soften and grabbed a few scallops to thaw… the cedar planks were pretty big so why not use the space, right?

In my head here is how the menu is evolving…

Cedar Plank Salmon with lemon juice, olive oil and fresh dill finished with Lemon Dill Butter

Cedar Plank Scallops dusted with Honey Powder, Grey Sea Salt and Pepper

Grilled Balsamic Brussel Sprouts and Cauliflower

Heirloom Tomato Salad with Porcini Oil & Basil Dressing (Heirlooms were also on sale at WF!)

So here is how I made the lemon dill butter:

Lemon Dill Butter

2 sticks unsalted butter (softened)
1-2 teaspoons dill weed
1 teaspoon olive oil
1/8 teaspoon lemon oil (I had it in the pantry, likely could have used lemon juice or zest instead)
Ping of salt
Combine all the ingredients in a food processor or mixer. Mix until well blended.
Before and After…
Lemon Dill Butter
Lemon Dill Butter