| 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 | t | Grated zest of oranges |
| 1 | t | Grated zest of limes |
| 1 | t | Grated zest of lemons |
| 3 | T | Orange juice |
| 1 | t | Lemon juice |
| 1 | t | Lime juice |
| 3 | T | Minced parsley |
| 1/4 | lb | Softened unsalted butter |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1403
Calories From Fat: 1314
Total Fat: 149.2g
Cholesterol: 243.8mg
Sodium: 21.7mg
Potassium: 466.4mg
Carbohydrates: 22.4g
Fiber: 1.3g
Sugar: 13.4g
Protein: 2.7g