Grilled Salmon with Bacon and Corn Relish

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

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

3. Meanwhile, cut kernels from cobs 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 release the juices.

4. Add white and light green green onion parts and red bell pepper to bacon; cook and stir until vegetables just become tender, about 2 minutes. Stir in corn; cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, 1 pinch cayenne pepper, salt, and black pepper. Remove from heat.

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

6. Cook on the preheated grill until good grill marks appear, fillets flake easily with a fork, and salmon still slightly pink in the center, about 5 minutes per side. Cracks in salmon flesh as you cook fillets allows you to see doneness in the middle.

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

   

Cook's Note:

I didn't have any in the garden, but a little fresh tarragon is great in this too.