Description

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

• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 2 ears white corn
• 1/4 cup chopped green onions - white and light green parts separated from green tops
• 1/4 cup diced red bell pepper
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 teaspoons olive oil
• 1 tablespoon rice vinegar, or more to taste
• 1/2 teaspoon vegetable oil
• 2 (8 ounce) center-cut boneless salmon fillets
• 1 pinch cayenne pepper, or to taste
• 1 cup fresh spinach leaves

Steps

1. 1. Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
2. 2. Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
3. 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.