Salmon Fillets with Creamy Corn & Dill
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
Directions, Reviews, Nutrition
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.
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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.
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280
- Calories from Fat: 80
- Total Fat: 9g (14% of DV)
- Saturated Fat: 2g (11% of DV)
- Cholesterol: 70mg (24% of DV)
- Sodium: 320mg (13% of DV)
- Carbohydrates: 23g (8% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 9g
- Protein: 29g
- Vitamin A: 8% of DV
- Vitamin C: 8% of DV
- Calcium: 20% of DV
- Iron: 8% of DV
*Percent Daily Values are based on a 2,000 calorie diet.