• 4servings

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Nutrition Info . . .

VitaminsC, D
MineralsNatrium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 Salmon medallions

  2. 1 Zucchini (small)

  3. 2 tablespoons 30ml Butter

  4. Steaming Liquid

  5. 2 cups 474ml Water

  6. 2 tablespoons 30ml Salt

  7. 1 1/2 teaspoons 7 1/2ml Dill weed

  8. 1/2 teaspoon 2 1/2ml Grated lemon peel

  9. 1/8 teaspoon 0.6ml Cayenne pepper

  10. Salt - to taste

  11. Dill Butter

  12. 6 tablespoons 90ml Butter - softened

  13. 1/8 teaspoon 0.6ml Dried dill weed

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a small bowl, blend the butter and dill together. Spoon butter onto plastic wrap and shape into a roll. Refrigerate until firm.

  3. Slice zucchini into thin pieces, removing any seeds. Saute lightly in butter.

  4. 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.

  5. UW Sea Grant Advisory Services.


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