Dill Medallions

Title:
Dill Medallions

Yield:
4 Servings

Categories:
Sauces,
Preserves




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





 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.


 Posted to EAT-L Digest 08 Sep 96


 


 Date:    Mon, 9 Sep 1996 12:14:17 -0400


 


 From:    Eileen & Bob Holze