Grilled Salmon with Warm Bacon and Corn Relish – It's a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe