Yield: 4 servings
|2 tablespoons||Butter ---steaming liquid-----|
|1½ teaspoon||Dill weed|
|½ teaspoon||Grated lemon peel|
|1 dash||Cayenne pepper|
|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.
UW Sea Grant Advisory Services.