Recipe by Chef John
"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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bacon, cut crosswise into 1/2-inch pieces
chopped green onions - white and light green parts separated from green tops
diced red bell pepper
salt and ground black pepper to taste
cayenne pepper, or to taste
rice vinegar, or more to taste
2 (8 ounce)
center-cut boneless salmon fillets
fresh spinach leaves
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!
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!
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!
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!
This is an easy 5 star recipe. The corn relish makes an excellent side dish if you have any left over.
Delicious! The combination of sweet corn and salty bacon really complemented the salmon nicely.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Salmon with Bacon and Corn Relish
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 298
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