Fennel Grilled Salmon with compound butter

• 2 tbsp Pecan oil
• 20 oz Salmon Filet
• 1 bulb of Fennel, fronds removed (use the bulb for another use)
• 1 recipe of compound butter (or plain butter)

Preheat grill to high. On piece of foil, lay down pieces of cotton twine. On the twine, lay down half of the fennel fronds. Rub the fish with the oil and then top the fronds with the oiled fish skin side up. Top the fish with remaining fronds. Tie the strings snugly. Keeping the fish on the foil will help you move the fish to the grill. Place the fish onto the grill skin side up and top with 2 tbsp of the compound butter. When fish is opaque on the bottom, flip the fish and continue grilling with 2 more tbsp of the butter. Remove from grill when fish is done and flaky. Remove from grill and remove strings and fennel fronds. Place fish skin side down onto serving plate and rub with 1 tbsp of the compound butter.

Compound Butter

• 3 Tbsp Parsley, chopped
• 1 oz Fennel, chopped
• � tsp Lemon Zest
• � tsp Lemon Juice
• 1 Stick Salted Butter
• � tsp White Pepper

Place ingredients into food processor and pulse until blended. Wrap, roll and store until ready to use.

Fennel and Lemon Cookies

• 1 cup Butter, softened
• 2 cups Sugar
• 3 lg. Eggs
• 1 Tbsp. Milk
• 1 Tbsp. Lemon juice
• 1 � tsp. Vanilla
• 5 cups AP Flour
• 1 tsp. Baking Powder
• 4 Tbsp. Fennel fronds, chopped
• 2 Tbsp. Sugar

Into mixer with paddle, beat Butter until creamy. Slowly add Sugar and beat well. Add Eggs, Buttermilk, Vanilla and Fennel and beat well. Add Flour and Baking Powder together and add to the Sugar mixture. Beat well, cover and chill the mixture for at least 8 hours. Roll dough to � in. thickness on lightly floured surface. Cut with cookie cutter and place 1 in. apart on lightly greased cookie sheet. Sprinkle with Sugar and bake at 400 degrees for 7 to 8 min.