Dill Salmon Medallions

Recipe Ingredients

4		Salmon medallions
1		Zucchini (small)
2 tablespoons	30ml	Butter
		Steaming Liquid
2 cups	474ml	Water
2 tablespoons	30ml	Salt
1 1/2 teaspoons	7.5ml	Dill weed
1/2 teaspoon	2.5ml	Grated lemon peel
1/8 teaspoon	0.6ml	Cayenne pepper
		Salt - to taste
		Dill Butter
6 tablespoons	90ml	Butter - softened
1/8 teaspoon	0.6ml	Dried dill weed

Recipe 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.

UW Sea Grant Advisory Services.

Source:
Erica Levy Klein

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