Salmon-and-Corn Mixed Grill

1. 1

   Light a grill or preheat a grill pan.

2. 2

   In a bowl, mix the caraway with the white pepper and 1 tablespoon of kosher salt.

3. 3

   Brush the corn with oil and grill over high heat, turning, until lightly charred, 5 minutes.

4. 4

   Wrap 4 ears in foil to keep warm.

5. 5

   Cut the kernels from the remaining cob and transfer to a mini food processor.

6. 6

   Let cool slightly.

7. 7

   Add the butter, dill and 1 tablespoon of the caraway salt and pulse until blended.

8. 8

   Scrape the butter into a bowl; refrigerate for 5 minutes.

9. 9

   Brush the salmon all over with oil and rub with the remaining caraway salt.

10. 10

    Grill the salmon skin side down until the skin is browned and crisp, 4 minutes.

11. 11

    Turn the salmon and grill until almost cooked through, 4 minutes longer.

12. 12

    Top the salmon with the compound butter and serve with the corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.