grilled salmon with bacon and corn relish

Ingredients

• Servings: 2
• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 2 ears white corn
• 1/4 cup chopped green onions - white and light green parts separated from green tops
• 1/4 cup diced red bell pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil
• 1 tablespoon rice vinegar, or more to taste
• 1/2 teaspoon vegetable oil
• 2 (8 ounce) center-cut boneless salmon fillets
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh spinach leaves (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• 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.
• 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.
• spread vegetable oil both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• 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.
• divide spinach leaves 2 plates and top each with a salmon fillet and half the bacon relish. sprinkle on a few green onion tops for garnish.