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  Recipe Home » SeaFoods » Dill Medallions
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  Dill Medallions
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 315
Ingredients:
4 Salmon medallions
1 small Zucchini
2 tbsp Butter ----steaming liquid-----
2 cup Water
2 tbsp Salt
1 1/2 tsp Dill weed
1/2 tsp Grated lemon peel
1 dash Cayenne pepper
Salt, to taste ----dill butter-----
6 tbsp Butter, softened
1/8 tsp Dried dill weed
Instructions:
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.
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