Dill Salmon Medallions

Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium 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
1 teaspoon 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.