Grilled Salmon with Smoky Bacon and Sweet Corn Relish

Name: Grilled Salmon with Smoky Bacon and Sweet Corn Relish
Total time: 45 min
Yield: 2 servings
Ingredients: 6 slices bacon, cut crosswise into 1/2-inch pieces; 2 ears white corn; 0.25 cup chopped green onions (white and light green parts separated from green tops); 0.25 cup diced red bell pepper; 1 tablespoon rice vinegar, or more to taste; 2 teaspoons olive oil; 1 pinch cayenne pepper, or to taste; salt and ground black pepper to taste; 2 (8 ounce) center-cut boneless salmon fillets; 0.5 teaspoon vegetable oil; 1 pinch cayenne pepper, or to taste; 1 cup fresh spinach leaves

Elevate your grilled salmon experience by topping it off with a warm bacon and corn relish. This flavorful condiment features smoky bacon, sweet corn, red bell pepper, green onions, and a hint of cayenne.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories605kcal

carbohydrates20g

fat33g

fiber4g

protein57g

sodium755mg

sugar4g

Dinner American

Ingredients

6 slices bacon, cut crosswise into 1/2-inch pieces

2 ears white corn

0.25 cup chopped green onions (white and light green parts separated from green tops)

0.25 cup diced red bell pepper

1 tablespoon rice vinegar, or more to taste

2 teaspoons olive oil

1 pinch cayenne pepper, or to taste

salt and ground black pepper to taste

2 (8 ounce) center-cut boneless salmon fillets

0.5 teaspoon vegetable oil

1 pinch cayenne pepper, or to taste

1 cup fresh spinach leaves

Directions

Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.

Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes.

While the bacon cooks, use a sharp knife to cut kernels from corn cobs into a large bowl. Scrape the cobs with the back of the knife to release their juices into the bowl.

Add white and light green onion parts, red bell pepper, and cooked bacon to the bowl. Cook and stir the mixture until the vegetables are tender, about 2 minutes. Add corn, then cook until warmed through. Stir in rice vinegar, olive oil, a few chopped dark green onion tops, 1 pinch of cayenne pepper, salt, and black pepper. Remove from heat.

Coat both sides of salmon fillets with vegetable oil and season with remaining 1 pinch of cayenne pepper, salt, and black pepper.

Grill the salmon on the preheated grill until it has good grill marks, flakes easily with a fork, and is slightly pink in the center, about 5 minutes per side.

Divide fresh spinach leaves between two plates; place a salmon fillet on each and top with 1/2 of the bacon relish. Garnish with a few green onion tops.