As the weather warms up my family usually ends up at my parent’s house.  Everyone slowly trickles in after their morning workout routines (or  late morning sleeping in) – and we spend the day lounging pool side and cooking and eating together.

Sometime’s we are having an extra lazy Sunday or an extra fun Saturday (re: beer pong tourney pool edition) and we want to have a great meal without having to put in much work.  This appetizer was an easy, fresh option to whip up and tide us over for the main meal – and you only need a few ingredients!

Apricots with Creme Fraiche, Cilantro & Freshly Ground Pepper

• Apricots
• Creme Fraiche
• Cilantro
• Freshly Ground Pepper

1. Cut apricots in half and remove pit (unless you are trying to take cool pictures like me!)
2. Add a dollop of creme fraiche onto the apricot half.
3. Sprinkle a few sprigs of cilantro.
4. Top with freshly ground pepper to your liking.

*That  seemed like the most pointless recipe of all time after you read the name of it… but oh well!

My youngest sister is quite the chef, and kicks our butts in all things grill/bbq related.  She recently was gifted a Traeger smoker (yay to the soon to be college graduate!) and whipped up this amazing salmon dish over Memorial Day weekend.

Lemon & Dill Cedar Plank Salmon 

recipe via Traegar Grills

4 salmon fillets, skin removed
2 tablespoons butter, softened
1/2 teaspoon lemon zest (about 1/2 of a lemon, zested)
1 teaspoon lemon juice
2 teaspoons freshly chopped dill or 1 teaspoon dried dill
1/4 to 1/2 teaspoon salt, to taste
Freshly cracked black pepper, to taste
Lemon slices and fresh dill, for garnish
1 food-grade cedar plank

1. Soak the cedar plank, completely submerged (we placed a bowl on top), in water for at least 2 hours, ideally overnight.
2. When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.
3. While the grill is heating, mix the butter, lemon zest and juice, dill and salt/pepper.
4. Generously cover salmon fillets in lemon/dill butter and top with a lemon slice.
5. Put the cedar plank on the hot grill grate and let it sit, with the lid closed for 3 minutes.
6. Flip the plank over and place the salmon fillets on the hot plank with what would have been the skin side facing down.
7. Cook for 30 minutes or until salmon is done to your liking. Garnish with fresh dill and enjoy!

Even if you aren’t a huge salmon person, this fish dish with convert you.  It’s the perfect mix of citrus and herbs… and oh ya butter.  Oh so good!