How To Prepare Salmon-and-corn Mixed Grill?

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Preparation:

Preparation Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

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

First, light a grill or preheat a grill pan. Take a bowl, to blend the caraway with the white pepper and one tablespoon of kosher salt.
Then brush the corn with vegetable oil and grill over high heat, turning, until lightly charred, 5 minutes. Cover four ears in foil to remain warm. Cut out the kernels from the remaining cob and shift to a mini food processor. Let cool slightly. Take a bowl to add the butter, dill, one tablespoon of the caraway salt and beat until blended. Scrape the butter into a bowl; freeze for 5 minutes.
Please take out the salmon and brush it all over with oil and spread with the remaining caraway salt. Grill the salmon for 4 minutes, skin side down until the skin becomes brown ...
... and crisp. Turn the salmon and grill until almost cooked through, 4 minutes longer. Top the salmon with the compound butter and serve with the corn.
We thank “Food and Wine”for the recipe. Original recipe: Click here

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