Recipe - Dill Medallions

4 Salmon Medallions
1 small Zucchini
2 tablespoon Butter

STEAMING LIQUID
2 cup Water
2 tablespoon Salt
1 One half teaspoon Dill Weed
One half teaspoon Grated Lemon Peel
1 ds Cayenne Pepper
Salt; to taste

DILL BUTTER
6 tablespoon Butter; softened
1/8 teaspoon 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 cut or sliced up zucchini and top with
dill butter.

Serves 4.

UW Sea Grant Advisory Services.
Posted to EATL Digest 08 Sep 96

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

From: Eileen & Bob Holze beck4@ASAN.COM