R
Raquelita
Guest
Creamed Salmon with Fresh Corn and Dill
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
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.
Yield: 4 servings (serving size: 1 cup salmon mixture and 2 toast slices)
CALORIES 434(24% from fat); FAT 11.6g (sat 3g,mono 4.9g,poly 2.8g); PROTEIN 28.1g; CHOLESTEROL 66mg; CALCIUM 109mg; SODIUM 673mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 55.4g
Cooking Light, JULY 1998
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
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.
Yield: 4 servings (serving size: 1 cup salmon mixture and 2 toast slices)
CALORIES 434(24% from fat); FAT 11.6g (sat 3g,mono 4.9g,poly 2.8g); PROTEIN 28.1g; CHOLESTEROL 66mg; CALCIUM 109mg; SODIUM 673mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 55.4g
Cooking Light, JULY 1998