Salmon with Cornmeal Cakes

Salmon with Cornmeal Cakes
Servings = 2

2 tsp olive oil
1 small onion (diced)
2 ears corn (kernels cut from cob)
1 cup water
1/2 cup coarse ground corn meal
1/4 tsp salt
fresh ground black pepper (to taste)
1 Tbsp fresh dill
1 large egg
spray olive oil
2 4 ounce salmon filets
1 Tbsp maple syrup
1 tsp unsalted butter

Place 1 teaspoon olive oil in a medium non-stick skillet over medium high heat. Add the onion and cook for about 5 minutes until they begin to brown slightly. Add the corn and cook, stirring frequently, until the corn begins to brown. Place the corn in a small mixing bowl to cool.

Place the water in the skillet. Increase the heat to high. When the water boils carefully whisk in the cornmeal. Cook, stirring frequently, for about 5 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn. Add the salt, pepper and dill and stir well. Let the mixture cool at least 5 minutes and then break the egg into the mixture. Stir well, folding until the mixture is well blended.

Heat a non-stick skillet or a large skillet over medium high heat. Add the second teaspoon of olive oil. Scoop the batter on to the skillet in four equal batches. Adjust the heat to let the cornmeal cakes brown. After about 7 minutes turn.

While the pancakes are cooking place a large non-stick skillet over medium-high heat. Spray the pan lightly with olive oil. Add the salmon skin side down.

Cook for about 5 minutes and turn and then add the maple syrup. Cook for about another 4 – 5 minutes.

When the salmon is done place the cornmeal cakes on plates and top with the salmon. Add the butter to the pan and swirl until well blended. Top the salmon with the sauce and serve.