Grilled Salmon with Bacon and Corn Relish

01Method

1. 1

   Heat an outdoor grill (charcoal preferred) to high and lightly oil the grates.

2. 2

   In a skillet over medium heat, fry the bacon pieces, stirring from time to time, until crisp and golden, 8 to 10 minutes.

3. 3

   While the bacon cooks, hold a sharp knife at a 45-degree angle and slice the kernels off the cobs into a large bowl, then scrape the cobs with the back of the knife to collect the milky juices.

4. 4

   Add the white and light green parts of the green onions along with the red bell pepper to the bacon in the skillet; stir and cook until just tender, about 2 minutes. Fold in the corn and heat through. Finish the relish with rice vinegar, olive oil, a handful of the dark green onion tops, cayenne, salt, and black pepper. Take off the heat.

5. 5

   Brush both sides of the salmon fillets with vegetable oil and season with cayenne, salt, and black pepper.

6. 6

   Place the fillets on the hot grill and cook about 5 minutes per side, until defined grill marks form, the flesh flakes with a fork, and the very center remains slightly pink. Monitor doneness through any cracks that form in the flesh.

7. 7

   Spread spinach leaves across two plates, lay a salmon fillet on each, and spoon the bacon-corn relish on top. Finish with a few dark green onion tops.