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

How to Make It

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Trish2011's Review

Trish2011
March 06, 2011
This is one of my all time favorite recipes from Cooking Light. Make sure you use really fresh corn. Just awesome nothing else I can say

sarahadams04's Review

sarahadams04
February 17, 2009
Awesome recipe! LOVE IT! Yes the creamed corn is time consuming, but well worth it. Who knew homemade creamed corn is so wonderful and easy?