Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    salmon medallions
   1      small         zucchini
   2      tablespoons   butter
                        -----steaming liquid-----
   2      cups          water
   2      tablespoons   salt
   1 1/2  teaspoons     dill weed
     1/2  teaspoon      grated lemon peel
     1/8  teaspoon      cayenne pepper
                        salt -- to taste
                        -----dill butter-----
   6      tablespoons   butter -- softened
     1/8  teaspoon      dried dill weed

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.