It’s almost mid-June, the grills are out and how nice it is to eat out of door on a lovely warm evening.  Burgers, steaks and hot dogs are all good choices depending on the occasion.  Chicken is always a winner for dinner on the grill.  Saturday night we had company and for the menu I decided on salmon on the grill.  A lemon dill butter sounded good to me, but I wasn’t  sure everyone else would be feeling it, so, I decided to prepare the grilled salmon and let the guests decided if they would like to add the lemon dill butter on their own at the table.  It’s nice to give guests the option.  After grilling the salmon, everyone plated their own food.  A bowl of the lemon dill garlic butter was placed on the dinner table.  A plate of sliced lemons was on the serving counter with a fork and it was suggested that the slices would go on the plate and that the salmon would be placed on top of the lemon slices.  Everyone served themselves the side dishes which happened to be my Roasted Sweet Potato Side Dish from a couple months back, Steamed Corn on the Cob and Watermelon Feta Mint Salad-from last July.  The Michigan Toast-from my book- along with butter for corn, salt, pepper and flatware (wrapped in napkins) were all placed on the table so all that needed to be carried to table by guests were their plate.

      All preparations were made ahead, corn shucked, vegetables for roasting along with sweet potatoes placed in a plastic bag in the fridge.  All that would be needed to do was pour onto a sprayed baking sheet and then season with the olive oil, salt and pepper and it’s ready to bake.  Watermelon Salad ingredients all prepared and ready to assemble at the last minute, for optimal enjoyment.  I started roasting vegetables about fifteen minutes prior to guests arriving.  A platter of cheese, crackers, nuts and fruit ready for when guests arrive and drinks ready to serve are a good idea. During the drinks and pre-dinner snacks, assemble salad and get corn steaming.  Have the grill heated, scraped and ready to go.  I like a grill pan for salmon so it doesn’t separate on the grill grates.  Oil the grill pan first (and brush a little olive oil on the salmon flesh side), cook flesh down initially and then flip over to skin side after 2-3 minutes on the bottom of the pan for the flakiest salmon. Watch the salmon as it can cook up fast, it all depends on the thickness of the fish.  Invite guest to help out in the kitchen with the salad, heating the Michigan toast (I like that prepared as well too, ready to bake, buttered and sprinkled with garlic salt and cayenne, covered with plastic wrap-take plastic wrap off before baking).  Have your counter set up as a buffet.  Either have your blessing before going through the buffet line or at the table.  Dessert can by brought by a guest or make things simple with a nice orange sherbet or my favorite ice cream bars, Dove Dark Chocolate.  I’ll include the the Roasted Sweet Potato Side Dish and Watermelon Salad here along and feel free to go back and find them in previous RECIPES Page Posts.  Directly below, find the Lemon Dill Salmon Butter.  Here’s a start, you may have your own Grilled Salmon preparations and side dishes.  Just remember, as always, the food is secondary to those seated around YOUR table for many Great Days 🍴

Grilled Lemon Dill Salmon Butter

The Lemon Dill Butter is added after grilling so each guest can season as desired or none at all...Everyone is happy.


 1/2 cup unsalted softened butter

 Zest and juice of 1 lemon

 2 1/2 Tablespoons fresh dill (or 2 teaspoons dried)

 1 clove or 1 teaspoon fresh minced garlic

 1/4 teaspoon freshly ground black pepper

 1/4 teaspoon coarse salt

 Extra virgin olive oil to brush salmon with

 1 1/2 pounds fresh salmon


1.  Combine in a bowl the size of a cereal bowl, the softened butter, lemon juice and zest, dill, garlic, pepper  and salt, stirring with a fork to blend all ingredients.

2.  After blended, spoon into a serving bowl, cover with plastic wrap and    place in the refrigerator to chill before placing on dining table.

3.  Heat grill.  Bring salmon to room temperature for about 10-15     minutes.  Brush flesh of salmon with olive oil for cooking.  Oil bottom of grill pan and place salmon on it, flesh side on grill pan, skin side up to begin cooking ready for grill.

4.  Once hot, open lid and reduce the heat to medium.  Place grill pan on the grill grates.  Let salmon cook for a couple minutes and then flip to skin side down for remaining of cooking, time depends on the thickness of your salmon.  Watch fish so as not to burn.

5.  Remove salmon from grill when done.  Place salmon on plates atop    lemon slices, if desired.  Spoon or spread lemon dill garlic butter.  Let melt. Bon Appetit.

🍠 Roasted Sweet Potato Side Dish


-4 sweet potatoes

-1 cup in 1 inch squares of purple onion

-1 red pepper cut into 1 inch squares

-1 large sprig of fresh rosemary, chopped

-1 tablespoon or clove of minced garlic

-2-3 Tablespoons olive oil

-Course sea salt and freshly ground black pepper


  1. Wash and peel sweet potatoes (Be careful with a peeler.  Go slow.  I have nicked my hand). Cut into about 1-1.5 inch cubes.
  2. Place sweet potatoes and all ingredients into a large mixing bowl.  Pour olive oil over and stir to mix. Pour onto a baking sheet.
  3. Bake in an oven preheated to 425 degrees.  Bake 30-40 minutes, taking pan out about 1/2 way through cooking time, toss vegetables so they will more evenly roast and cook for remaining time.
  4. I allow about 1 sweet potato per serving.  To make recipe larger, just add additional vegetables accordingly.
  5. Last week I served this side dish with Aidells Chicken Apple Sausage and some fresh berries…Yum…Enjoy!

Watermelon Feta Mint Salad

Watermelon Feta Mint Salad...A warm weather treat!


6 cups cubed chilled watermelon

2 Tablespoons extra virgin olive oil

1 lime juiced

Zest of 1/2 of lime (use the lime you just juiced)

1/2 teaspoon coarse salt

1/8 teaspoon freshly ground black pepper

1/2 cup fresh mint leaves chopped finely

1 cup of either cubed or crumbled Feta (I prefer cubed, but either is good)


  1. Chop watermelon into 1 inch cubes and place in a colander to drain as you chop fruit.
  2. Whisk together in a small bowl fresh lime juice, olive oil, freshly squeezed lime juice, black pepper and salt.
  3. Place watermelon chunks into a large bowl.  Pour dressing over and gently toss to coat. Now add the feta cheese and gently fold in.  Enjoy!