Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Salmon medallions |
1 small | Zucchini |
2 tablespoons | Butter ---steaming liquid----- |
2 cups | Water |
2 tablespoons | Salt |
1½ teaspoon | Dill weed |
½ teaspoon | Grated lemon peel |
1 dash | Cayenne pepper |
\N \N | Salt; to taste ---dill butter----- |
6 tablespoons | Butter; softened |
⅛ teaspoon | Dried dill weed |
To form the medallions, place two deboned fillets flat on the table and back to back. Roll from the narrower belly end and secure with toothpicks, forming a salmon roll. Slice the roll into 1 inch thick medallions.
Combine dill, lemon peel, pepper and salt and sprinkle over the medallions.
Place on a greased rack over the liquid, steaming for 10 minutes.
In a small bowl, blend the butter and dill together. Spoon butter onto plastic wrap and shape into a roll. Refrigerate until firm.
Slice zucchini into thin pieces, removing any seeds. Saute lightly in butter.
Remove the medallions from the steamer and place on a serving platter covered with fresh spinach. Surround with the sliced zucchini and top with dill butter.
Serves 4.
UW Sea Grant Advisory Services.