| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, And, Preserves | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
STEAMING LIQUID DILL BUTTER 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 <beck4@ASAN.COM>
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