Grilled Salmon Recipe With Fresh Corn & Bacon Relish (High Protein, 7 Ingredients) by Jan Mostrom

I have very distinct memories of my parents cooking bacon for us on Sunday morning and then reserving the bacon grease to cook the eggs and hash browns. I loved it. Fast forward to growing up and finding out bacon fat isn’t something we should be cooking with every day, but certainly can be enjoyed every now and then because, well, it creates an amazing flavor that can’t be beat.

This high-protein grilled salmon recipe with bacon and corn relish is such a delicious lunch or dinner. The quick and easy seafood recipe comes together in just 40 minutes from start to finish. Here is your short gluten-free shopping list: bacon, corn on the cob or frozen corn, green onions, red bell pepper, rice wine vinegar, olive oil, salmon filets and optional ground cayenne and spinach leaves.

Serve the grilled salmon and fresh corn and bacon relish over fresh spinach to create a one-dish meal full of nutrition. Check out the health benefits of red bell pepper, the health benefits of salmon, the health benefits of protein and the health benefits of corn. This high-protein dinner has over 40 grams of protein per serving!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 6 bacon strips, cut in half
• 3 ears white corn on the cob or 12 ounces (1 bag) frozen corn
• 6 green onions (scallions), sliced (save the bright green slices separately)
• 1 red bell pepper, diced
• 1 tablespoon rice wine vinegar
• 2 teaspoons olive oil
• 4 salmon filets (about 6 ounces each)
• 2 pinches cayenne pepper, optional (divided)
• fresh spinach leaves (optional)

Here's how to make it: 

1. Preheat an outdoor grill on high heat and lightly oil the grate or place a grill pan on the stove over medium heat.
2. Cook the bacon in a pan on the grill (or in the grill pan) until browned and crispy. Remove to a plate and set aside.
   
3. Add diced pepper and the white and light green parts of the scallions to the bacon grease and cook for 2 minutes.
   
4. Add the corn, salt and black pepper (to taste), rice wine vinegar and a pinch of cayenne, if using. Stir and cook for 3 to 4 minutes, or until the mixture is nice and warm.
   
5. Crumble 3/4 of the cooked bacon into the corn mixture. If cooking the salmon in the grill pan, transfer corn mixture to a bowl.
   
6. Sprinkle salt, black pepper and cayenne, if desired, on the salmon filets. Cook the salmon filets in the grill pan or on the outside grill to your desired internal temperature. (The USDA recommends salmon be cooked to 145 degrees F internal temperature on a food thermometer.)
   
7. Serve the salmon over spinach leaves, if desired, and smothered in the corn relish. Top the relish with a slice of cooked bacon and a bit of the bright green scallion slices and enjoy! Store any leftovers in an airtight container and reheat in the microwave.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.