Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 salmon medallions

  3. 1 small zucchini

  4. 2 tablespoons butter

  5. --steaming liquid--

  6. 2 cups water

  7. 2 tablespoons salt

  8. 1 1/2 teaspoons dill weed

  9. 1/2 teaspoon grated lemon peel

  10. 1/8 teaspoon cayenne pepper

  11. salt -- to taste

  12. --dill butter--

  13. 6 tablespoons butter -- softened

  14. 1/8 teaspoon 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. Sauté 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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