Preparation:
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. Sauté 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.
UW Sea Grant Advisory Services. |
