Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 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.

Step 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.

Step 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.

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