Grilled Salmon with Bacon Corn Salsa

Preheat your outdoor grill, ideally one fueled by charcoal, to extremely high temperatures. Lightly brush the grill grates with oil to prevent sticking.

In a skillet, cook diced bacon over medium heat, stirring periodically, until it reaches a golden brown color and becomes crispy, taking around 8-10 minutes.

Simultaneously, cut kernels from cobs into a large bowl using a sharp knife held at a 45-degree angle. Scrape the cobs with the back of the knife to release their natural juices.

Add chopped white and light green onion parts, as well as sliced red bell pepper, to the skillet with the cooked bacon. Cook and stir until the vegetables are just tender, approximately 2 minutes. Then, add corn to the skillet and cook until warmed through. Season with rice wine vinegar, olive oil, a few chopped dark green onion tops, a pinch of cayenne pepper, salt, and black pepper. Remove from heat.

Next, coat both sides of the salmon fillets with vegetable oil and season with the remaining pinch of cayenne pepper, salt, and black pepper.

Place the salmon fillets on the preheated grill and cook until you notice good grill marks, the fish flakes easily with a fork, and it still has a slight pink color in the center, taking around 5 minutes per side. Pay attention to the cracks in the salmon flesh as it cooks, as this will help you determine doneness in the middle.

Divide fresh spinach leaves between two plates. Top each plate with a cooked salmon fillet and 1/2 of the bacon relish. Garnish with a few green onion tops.