2 tablespoons lemon juice
1 teaspoon crushed red pepper
2 tablespoons white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cups chicken broth
2 tablespoons butter, melted
1 tablespoon lemon juice
1 pound salmon, cut into 1/2 inch thick strips
In a large resealable plastic bag, mix lemon juice, crushed red pepper, sugar, cornstarch, salt, and pepper. Place chicken in bag. Seal and shake to coat. Place in resealable plastic bag. Shake to coat.
Slice salmon into thin strips. Top with lemon juice mixture and spoon butter and lemon juice over all.
In a medium serving bowl, stir together butter- lemon mixture, lemon juice, Maureen lemon zest, lemon juice, olive oil, and lemon zest. Hand blend salmon into lemon mixture. Cover, refrigerate, and refrigerate 8 hours.
Remove plastic bag from sealed plastic bag. Brush butter mixture all over salmon.