Try this Dill Medallions recipe, or contribute your own.
Suggest a better descriptionTo 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. Posted to EAT-L Digest 08 Sep 96 Date: Mon, 9 Sep 1996 12:14:17 -0400 From: Eileen & Bob Holze
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 232 | ||
Calories from Fat: 210 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 61mg | 19 % | |
Sodium 172.5mg | 6 % | |
Potassium 204mg | 5 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4.2g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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