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 onions and 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 10 minutes until the cornmeal is thickened.

Add the cornmeal to the bowl with the corn.

Add the salt, pepper and dill and fold together.

Let the mixture cool at least 10 minutes and then break the egg into the mixture.

Stir well, folding until the mixture is well blended.

Heat a large skillet or a large skillet over medium high heat.

Add 3 teaspoons olive oil.

Scoop the batter on to the skillet in 8 equal batches.

Adjust the heat to let the cornmeal cakes brown. After about 7 minutes turn.

While the pancakes are cooking preheat the oven to broil.

After the cornmeal cakes are done remove to a warm plate.

Place the salmon in a large skillet or on a baking sheet.

Place the salmon under the broiler and cook for about 3 minutes and then coat with the maple syrup.

Cook for about another 4 for medium rare, 10 minutes for cooked through.

When the salmon is done place two cornmeal cakes on each plate and top with the salmon. Serve.