Creamed Salmon with Fresh Corn and Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3/4-pound) salmon fillet (about 1 inch thick) |
1/4 teaspoon freshly ground black pepper |
cooking spray |
4 ears shucked corn |
1 cup whole milk, divided |
2 (1/2-inch-thick) slices onion |
4 teaspoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon chopped fresh or 1 teaspoon dried dill |
8 (1/2-inch-thick) slices french bread, toasted |
Directions:
1. Prepare grill or broiler. Sprinkle both sides of the salmon fillet with black pepper. Place the salmon fillet on a grill rack or broiler pan coated with cooking spray, and grill the salmon for 5 minutes on each side or until the fish flakes easily when tested with a fork. Flake the salmon.
2. Cut off the tops of the corn kernels, and scrape the corn milk and remaining pulp from the cobs using the dull side of a knife blade. Set the corn kernels and corn milk aside.
3. Combine 3/4 cup milk and onion slices in a large saucepan. Bring the milk mixture just to a boil over medium heat; cover, reduce heat, and simmer 5 minutes. Discard the onion. Add the corn and corn milk to pan, and cook 5 minutes, stirring frequently.
4. Combine the flour and 1/4 cup milk in a small bowl, and stir flour mixture well with a whisk. Add flour mixture, salt, and white pepper to corn mixture in pan, and stir well. Cook 7 minutes or until thick, stirring constantly. Remove from heat, and gently stir in salmon and dill. Serve over toasted bread slices.
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