Creamed Salmon with Fresh Corn and Dill

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon teaspoon dill dried fresh chopped
• 4  ears shucked corn 
• 4 teaspoons flour all-purpose
• 4 inch bread french toasted
• 1 inch onion 
• 0.8 pound salmon fillet 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper white
• 1 cup milk whole divided

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• grill
• broiler
• broiler pan

Directions

1. Prepare grill or broiler.
2. Sprinkle both sides of the salmon fillet with black pepper.
3. 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.
4. 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.
5. 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.
6. Add the corn and corn milk to pan, and cook 5 minutes, stirring frequently.
7. Combine the flour and 1/4 cup milk in a small bowl, and stir flour mixture well with a whisk.
8. Add flour mixture, salt, and white pepper to corn mixture in pan, and stir well. Cook 7 minutes or until thick, stirring constantly.
9. Remove from heat, and gently stir in salmon and dill.
10. Serve over toasted bread slices.