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
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!
Followed the directions to the letter. This was just ok. It seems to me the bacon overpowered all of flavor of the fish. It was also a very oily dish. Salmon has enough oil on its own, but the bacon, the olive oil and the vegetable oil on the fish made me cleanse my palate immediately after eating. I usually like most of Chef John's recipes, but this one missed the mark for me and my family.
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!
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!
My husband is not a big salmon fan, but he really liked this dish. The corn relish is delicious. I did not have access to a grill, so I cooked the fish in the oven. Here is how I did that: Preheat the oven to 475 degrees. Melt about 3 Tablespoons of butter in a glass baking dish in the preheated oven for about 5 minutes. Season the flesh side of fish with dried basil. Place the fish skin-side up in the hot butter and bake for about 4-5 minutes. Remove from oven and peel off the skin. (If it does not easily pull off, it is not ready - put back in oven for a couple of minutes.). After peeling off the skin, season that "skin side" with salt and pepper. Turn fish over and season the herbed side with salt and pepper. Return to oven for 4-5 minutes or until slightly underdone. (The fish should flake easily with a fork, but slightly opaque. It will continue to cook after removing from oven. ). It was so yummy!
Delicious! The combination of sweet corn and salty bacon really complemented the salmon nicely.
This is an easy 5 star recipe. The corn relish makes an excellent side dish if you have any left over.
* 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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