Salmon Fillets with a delicious creamy dill flavored corn sauce make a fresh and tasty dish that is great for family meals or entertaining.
- Nonstick cooking spray
- 6 (about 4 oz. each, 1 1/2 lb. total) salmon fillets
- 1 pkg. (16 oz.) frozen corn, thawed
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 1 tablespoon all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 tablespoons fresh chopped dill or 1 1/2 teaspoons dried dill, divided
PREHEAT oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
SPRAY large, nonstick skillet with nonstick cooking spray; heat over medium-high heat. Place salmon in skillet. Cook, turning once, for about 3 minutes or until lightly browned. Remove from skillet; place salmon skin-side-down on prepared baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
BAKE for 15 to 20 minutes or until salmon flakes easily when tested with a fork. Do not overbake. Baking time will vary slightly with thickness of fillets.
MEANWHILE, COMBINE corn, evaporated milk, flour, garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a gentle boil. Reduce heat to medium-low; cook, stirring occasionally, for 5 to 7 minutes or until slightly thickened. Remove from heat; stir in half of dill.
TO SERVE, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.
TIP: One pound of fresh corn kernels may be substituted for frozen corn.
Review This Recipe
this recipe was mind blowing for my family they loved it the corn was so creamy,since i got the recipe my husband has made me make it over and over again,and he doesnt like fish but he love this one so much,its a great recipe.
Needs a little more flavor
When I saw this recipe, I liked the idea but it (flavor-wise) seemed rather plain. I reduced the amount of salt and instead, I poured about 1/4 cup Italian dressing over salmon before putting them in the oven. Then when salmon was done, I mixed the liquid (salmon juice and dressing) from the baking sheet and the corn mixture to add more flavor. They came out pretty good. My husband liked it very much.
I made this last night for my husband and he was not impressed at all. He thought the corn was a thicker creamed corn just not as sweet. I will not be keeping the recipe. Sorry.
This reciepe graced my families table last week and I have to tell you it was fabulous. We mainly eat all and any fish and chicken once in a while. I'm always looking for new recipes. I pulled this one up at my friends home and cooked it Monday and now they want it to become a regular meal once a week.
Delicious & Healthy
This recipe was very good & good for us. Keep up the good work VeryBestBaking! Only kept the corn separate for those who don't like their food together, otherwise good.