Salmon-and-Corn Mixed Grill

• 1 tablespoon ground caraway seeds
• 1/2 teaspoon ground white pepper
• Kosher salt
• 5 ears of corn, husked
• Vegetable oil, for brushing
• 1 stick unsalted butter, softened
• 2 tablespoons chopped dill
• One 2-pound, center-cut salmon fillet

1. Light a grill or preheat a grill pan.
2. In a bowl, mix the caraway with the white pepper and 1 tablespoon of kosher salt.
3. Brush the corn with oil and grill over high heat, turning, until lightly charred, 5 minutes.
4. Wrap 4 ears in foil to keep warm.
5. Cut the kernels from the remaining cob and transfer to a mini food processor.
6. Let cool slightly.
7. Add the butter, dill and 1 tablespoon of the caraway salt and pulse until blended.
8. Scrape the butter into a bowl; refrigerate for 5 minutes.
9. Brush the salmon all over with oil and rub with the remaining caraway salt.
10. Grill the salmon skin side down until the skin is browned and crisp, 4 minutes.
11. Turn the salmon and grill until almost cooked through, 4 minutes longer.
12. Top the salmon with the compound butter and serve with the corn.

ground caraway seeds, ground white pepper, kosher salt, corn, vegetable oil, unsalted butter, dill, center

Taken from www.foodandwine.com/recipes/salmon-and-corn-mixed-grill (may not work)