Grilled Salmon Blood Orange Citrus Butter

1 teaspoon grated zest and 3 teaspoons juice from one blood orange
1 teaspoon grated zest and 1 teaspoon juice from one Meyer lemon
1 teaspoon grated zest and 1 teaspoon juice from one lime
3 tablespoons minced parsley
1/4 pound butter, softened
1/4 teaspoon salt and pepper

6 salmon steaks

Mix first 6 ingredients. Transfer to a sheet of parchment paper and shape butter into a 6-inch log. Wrap and freeze about 30 minutes.

Grill or broil salmon steaks, turning once until cooked through, about 5 minutes.

Transfer one salmon steak to each dinner plate. Place a 1-inch slice of citrus butter on each steak and serve.

6 servings.