Ingredients
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Key Ingredients
Make It
Step 1
Preheat oven to 325° F. Line baking sheet with foil. Spray foil with nonstick cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To serve, pour corn mixture on serving platter or divide mixture between six plates. Top with salmon. Sprinkle salmon with remaining dill.
One pound of fresh corn kernels may be substituted for frozen corn.
