| 1 | To form the medallions, place two deboned fillets flat on the table and back to back. |
| 2 | Roll from the narrower belly end and secure with toothpicks, forming a salmon roll. |
| 3 | Slice the roll into 1 inch thick medallions. |
| 4 | Combine dill, lemon peel, pepper and salt and sprinkle over the medallions. |
| 5 | Place on a greased rack over the liquid, steaming for 10 minutes. |
| 6 | In a small bowl, blend the butter and dill together. |
| 7 | Spoon butter onto plastic wrap and shape into a roll. |
| 8 | Refrigerate until firm. |
| 9 | Slice zucchini into thin pieces, removing any seeds. |
| 10 | Saute lightly in butter. |
| 11 | Remove the medallions from the steamer and place on a serving platter covered with fresh spinach. |
| 12 | Surround with the sliced zucchini and top with dill butter. |
| 13 | Serves Uw sea grant advisory services. |
