Monday, June 2, 2014

Grilled Salmon with Bacon and Corn Relish

6 slices bacon, cut crosswise into ½-inch pieces
2 ears white corn
¼ cup chopped green onions
¼ cup diced red bell pepper
Salt and black pepper, to taste
¼ teaspoon cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon vegetable oil
2 (8-ounce) center cut boneless salmon fillets
1 cup fresh spinach leaves (optional)

1. Preheat an outdoor grill for high heat and lightly oil the grate.
2. Cook bacon crisp in a skillet or microwave; then crumble and set aside. Cut kernels from corn ears into a large bowl using a sharp knife. Scrape cobs with the back of a knife into the bowl to get the juices.
3. Stir together the green onions, bell pepper and corn in a medium saucepan; cook and stir until vegetables start to get tender, about 2 minutes. Add bacon and season with salt, black pepper, cayenne pepper. Stir in olive oil and vinegar. Turn off heat under relish.
4. Spread vegetable oil onto both sides of salmon fillets and season with salt and pepper.
5. Cook on the preheated grill until fish shows grill marks; it flakes easily and is still slightly pink in the center; about 5 minutes per side.
6. Spread spinach leaves onto serving platter and top with salmon fillets. Serve with Bacon and Corn Relish.

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