Grilled Salmon with Bacon and Corn Relish Recipe - Allrecipes.com
Grilled Salmon with Bacon and Corn Relish Recipe
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Grilled Salmon with Bacon and Corn Relish
A warm bacon and fresh corn relish make this salmon spectacular. See more
  • READY IN 45 mins

Grilled Salmon with Bacon and Corn Relish

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  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.
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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 More Reviews

May 12, 2014

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 in a saute pan with the veggies and a TINY bit of olive oil. I added the cayenne pepper to taste and I bet I ended up with more like 1/4 tsp. of cayenne (and it was not too spicy). Corn is not yet in season, so I used one can of shoepeg white corn (niblets) and the ratio to the rest of the relish was perfect. We grilled a 2-1/2 pound filet of salmon and this was just enough relish for that size. For a larger piece of salmon, I would have to double the relish. Everyone loved it!

 
Oct 08, 2013

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 iron skillet. I slightly wilted the spinach also. GREAT recipe! Thanks for sharing!

 
Sep 06, 2013

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!

 
Sep 05, 2013

Aaaaaaaahmazing! My husband barely came up for air while eating this dish. Didn't have rice vinegar on hand so I substituted apple cider vinegar. Still yummy!

 
Jul 04, 2014

This is an easy 5 star recipe. The corn relish makes an excellent side dish if you have any left over.

 
Oct 21, 2013

Delicious! The combination of sweet corn and salty bacon really complemented the salmon nicely.

 
Aug 12, 2014

This is absolutely delicious!!!! I did drain most of the grease after I fried the bacon. I also cooked the salmon about 8 minutes total. I like my salmon medium rare. Next time (and there will be a next time), I will increase the green peppers to 1/2 cup.

 
Jul 27, 2014

This is great! I made a couple of small changes tho. I cooked and drained the bacon, adding back about 1 teaspoon of the grease. Without husking the corn, I grilled it over high heat, just until the husks started to burn and the corn was hot. After it was cool enough to handle, I cut it off the cob and continued the relish recipe as written. Also we don't like our salmon quite as well done, so we only cooked it about 6 minutes total with the skin side down, then peeled off skin before serving. YUMMY!

 

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Nutrition

  • Calories
  • 605 kcal
  • 30%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 56.6 g
  • 113%
  • Sodium
  • 949 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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