Creamed Salmon with Fresh Corn and Dill

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

Preparation

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.