Dill medallions

Yield: 4 servings

Measure Ingredient
4 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
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.

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