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1 orange, zest grated, juiced
1 lemon, zest grated, juiced
1 Tbs. olive oil
1 tsp. whole grain mustard
4 salmon steaks
2 Tbs. unsalted butter
2 Tbs. dill, chopped
Combine orange and lemon zest and juice, oil and mustard in a bowl. Season with salt and pepper to taste. Place salmon steaks in a dish, pour over the mixture, cover and marinate 1-2 hours in the refrigerator. Combine butter, dill and salt and pepper to taste in another bowl. Place on a sheet of plastic wrap and roll up to form a log shape. Chill until firm, then cut into 8 rounds. Preheat grill to medium. Grill salmon 15-20 minutes, turning and basting occasionally with marinade. Serve immediately with the herb butter rounds.
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