You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
605 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Step 2
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Step 3
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Step 4
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Step 5
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Step 6
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Step 7
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
Ingredients
½ teaspoon vegetable oil
2 teaspoons olive oil
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup diced red bell pepper
6 slices bacon, cut crosswise into 1/2-inch pieces
