Ingredients
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6 strips bacon, cut crosswise into 1/2-inch pieces
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2 ears white corn
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¼ cup chopped green onions, white and light green parts separated from green tops
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¼ cup diced red bell pepper
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1 tablespoon rice wine vinegar, or more to taste
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2 teaspoons olive oil
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
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2 (8 ounce) center-cut boneless salmon fillets
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½ teaspoon vegetable oil
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1 pinch cayenne pepper, or to taste
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1 cup fresh spinach leaves (Optional)
Directions
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Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
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Cook bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes.
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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.
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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.
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Coat both sides salmon fillets with vegetable oil; season with remaining 1 pinch cayenne pepper, salt, and black pepper.
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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.
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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.
Nutrition Facts (per serving)
605 | Calories |
33g | Fat |
20g | Carbs |
57g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 605 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 8g | 41% |
Cholesterol 141mg | 47% |
Sodium 755mg | 33% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 57g | 113% |
Vitamin C 39mg | 44% |
Calcium 51mg | 4% |
Iron 2mg | 13% |
Potassium 1367mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.