This serves two and is easily doubled:
- Simmer four ears of corn in a deep skillet until done. Remove corn and set aside on a platter. Cover to keep warm.
- Turn down the heat, add the juice of one lemon and a few fresh sprigs of dill to the corn water. When the water is barely moving, lay down a pound of salmon.
- The salmon should be about 1 inch thick. Fold over thin edges and skewer or tie it in a roll to create pieces of even thickness.
- Poach (water barely bubbling) salmon for 2 1/2 minutes on each side. By the time the salmon is ready, your corn will be cool enough to handle and serve alongside the salmon.
- Serve this dinner with a side salad of goat cheese, roasted beet and sliced apple decorated with more fresh dill.
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