Dill medallions
4 servings
Ingredients
| Quantity | 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 |
Directions
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.