• 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.

Per serving: calories 478, fat 20.3g, 39% calories from fat, cholesterol 181mg, protein 64.3g, carbohydrates 7.4g, fiber 1.8g, sugar 4.2g, sodium 234mg, diet points 11.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.0, Lean meat: 0.0, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 9.5

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The recommended wines are: Chardonnay, Cabernet Sauvignon, or Burgundy.