Salmon-and-Corn Mixed Grill

To elevate simply grilled salmon, make this compound butter of fresh corn, dill and ground caraway and let it melt over the warm fish before serving.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 tablespoon ground caraway seeds
  • 1/2 teaspoon ground white pepper
  • Kosher salt
  • 5 ears of corn, husked
  • Vegetable oil, for brushing
  • 1 stick unsalted butter, softened
  • 2 tablespoons chopped dill
  • One 2-pound, center-cut salmon fillet

How to make this recipe

  1. Light a grill or preheat a grill pan. In a bowl, mix the caraway with the white pepper and 1 tablespoon of kosher salt.

  2. Brush the corn with oil and grill over high heat, turning, until lightly charred, 5 minutes. Wrap 4 ears in foil to keep warm. Cut the kernels from the remaining cob and transfer to a mini food processor. Let cool slightly. Add the butter, dill and 1 tablespoon of the caraway salt and pulse until blended. Scrape the butter into a bowl; refrigerate for 5 minutes.

  3. Brush the salmon all over with oil and rub with the remaining caraway salt. Grill the salmon skin side down until the skin is browned and crisp, 4 minutes. Turn the salmon and grill until almost cooked through, 4 minutes longer. Top the salmon with the compound butter and serve with the corn.

Contributed By Photo © Con Poulos Published September 2013





502618 recipes/salmon-and-corn-mixed-grill 2013-12-06T23:46:38+00:00 Grace Parisi summer|grilling-barbecuing|barbecue-cookout|fathers-day|4|weeknight-dinner september-2013 recipes,salmon-and-corn-mixed-grill 502618
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