Side Pannel
Dill Medallions
Ingredients List
- 4 Salmon Medallions
- 1 sm Zucchini
- 2 tb Butter
Directions
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.
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.
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