Grilled Salmon with Bacon and Corn Relish

Grilled Salmon with Bacon and Corn Relish

47
Chef John 21345

"You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah."

Ingredients

45 m {{adjustedServings}} servings 605 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 56.6 g
  • 113%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 949 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  2. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
  3. 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.
  4. 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.
  5. Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
  6. 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.
  7. Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Footnotes

  • Cook's Note:
  • I didn't have any in the garden, but a little fresh tarragon is great in this too.
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Reviews

47
  1. 64 Ratings

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This was truly AMAZING!!! I doubled the bacon and corn relish, added some diced jalapeno in place of the cayenne. It was raining, so I didn't fire up the grill, instead I used the good ole cast...

Absolutely fabulous. To save the fat, I didn't cook the vegetables in the bacon grease. I oven baked my bacon, patted it dry with paper towels and then diced/crumbled it. I then put the bacon...

This is a game changer for salmon! So amazing!! The only thing I did was drain some of the bacon grease before adding the vegetables. Otherwise this recipe is perfect!