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.

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