| 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>
A Message from our Provider:
“When I grow up, I want to be like Jesus.”