Grilled Salmon with Bacon and Corn Relish
Grilled Salmon with Bacon and Corn Relish is a gluten free and dairy free recipe with 2 servings. One serving contains 734 calories, 57g of protein, and 47g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. It works well as a pricey main course. A mixture of spinach leaves, bell pepper, ears corn, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for The Fourth Of July.
Instructions
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
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.
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish.
Sprinkle on a few green onion tops for garnish.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
Antica Chardonnay (Mountain Select)
The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.