Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Salmon medallions
1 sm Zucchini
2 tb Butter
-----steaming liquid-----
2 c Water
2 tb Salt
1 1/2 ts Dill weed
1/2 ts Grated lemon peel
1 ds Cayenne pepper
Salt; to taste
-----dill butter-----
6 tb Butter; softened
1/8 ts 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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