- 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
- 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
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.
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.
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.
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.