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A citrus butter is one of the best bastes I know of for seafood. (I’ve made this one a separate recipe for the precise reason that you’ll want to use it for many other dishes.) Cut the amounts in half if you want just enough for the Alder-Grilled Salmon. When you make it, to get the full effect you must use fresh lemon, lime, and orange juice. Clarifying the butter makes it less likely to burn on the grill. Ivar’s uses unsalted butter, but I like the additional flavor you get with salted. You’ll have enough for 3 pounds of fish.
1 cup (2 sticks) salted butter
1/3 cup fresh orange juice(from 1 orange)
1/3 cup fresh lemon juice(from 2 lemons)
1/3 cup fresh lime juice (from 2 to 3 limes)
Freshly ground black pepper
Clarify the butter: Melt the butter in a heavy saucepan over medium heat, then pour it into a measuring cup and let it cool for a few minutes. Using a spoon, skim off the impurities that rise to the surface. Carefully pour the clear, yellow melted butter into a bowl, leaving behind the milky layer of water and sediment in the bottom of the measuring cup.
Stir the orange, lemon, and lime juices into the clarified butter. Season with pepper to taste. The baste can be refrigerated, covered, for several days. Reheat it to melt the butter before using.
Yield: Makes about 2 cups