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Ingredients
For 4 Serving(s)
grilled-salmon-fennel-and-corn-with-dill-butter
- 4 ears of corn
- 2 lemons
- 4 T butter
- 1 T minced fresh dill
- 1 t lemon zest
- salt
- 1 1/4 lb salmon
- 2 fennel bulbs
- black pepper
Grilled Salmon, Fennel and Corn with Dill Butter Directions
- Place the corn in a large pot or basin and fill with cold water to soak.
- Slice one of the lemons into rounds and the other into wedges.
- Combine the butter, 1 tablespoon of the minced dill, lemon zest, and a pinch of salt in a large mixing bowl. Mix to incorporate. Transfer to a small bowl, cover and refrigerate.
Prepare a hot grill. Spread out the coals.
Place the ears of corn on the grill, cooking for about 12 minutes, turning every few minutes to cook evenly. Remove the husks and place on a large serving platter.
Place the salmon and fennel on the grill and cook the salmon for 2-3 minutes per side, and the fennel for about 3 minutes per side, or when the edges of the fennel have turned deep golden brown. Add the salmon and fennel to the serving platter.
Set the lemon rounds on the grill and cook for 1-2 minutes per side, and place on the platter.
Sprinkle everything with a pinch of salt and pepper, and the last teaspoon of fresh dill. Serve with lemon wedges, and enjoy the dill butter on both the corn and the salmon.