Dill Medallions Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp