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Dill medallions

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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