• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Dill Medallions

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 4 Salmon Medallions
  • 1 sm Zucchini
  • 2 tb Butter


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

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

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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