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Creamed Salmon with Fresh Corn and Dill

Yield 4 servings (serving size: 1 cup salmon mixture and 2 toast slices)


  • 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

Nutrition Information

  • calories 434
  • caloriesfromfat 24 %
  • fat 11.6 g
  • satfat 3 g
  • monofat 4.9 g
  • polyfat 2.8 g
  • protein 28.1 g
  • carbohydrate 55.4 g
  • fiber 5.1 g
  • cholesterol 66 mg
  • iron 2.4 mg
  • sodium 673 mg
  • calcium 109 mg

How to Make It

  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.