| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | Salmon filet; 3.5 to 4 lb | |
| 2 | oz | Canola oil |
| 3 | oz | Orange juice; (fresh squeezed) |
| 2 | oz | Lemon juice; (fresh squeezed) |
| 1 | oz | Lime juice; (fresh squeezed) |
| 1 | ts | Grated zest of oranges |
| 1 | ts | Grated zest of limes |
| 1 | ts | Grated zest of lemons |
| 3 | tb | Orange juice |
| 1 | ts | Lemon juice |
| 1 | ts | Lime juice |
| 3 | tb | Minced parsley |
| 1/4 | lb | Softened unsalted butter |
INSTRUCTIONS
SALMON MARINADE CITRUS BUTTER Marinate the salmon for up to two hours. TO PREPARE SALMON: Smoke or grill salmon basting with the citrus butter. TO PREPARE CITRUS BUTTER: For the butter, mix all ingredients including 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Transfer to a sheet of parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.) * TO SERVE: Transfer a salmon fillet to each dinner plate. Place a 1-inch piece of Citrus Butter on each steak and serve. * Note, make additional citrus butter for basting salmon. Posted to bbq-digest by Gary Wiviott <<gwiv@enteract.com> on Jun 1, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”