| 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.
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