Grilled Salmon with Crispy Bacon and Sweet Corn Relish: A Flavorful Summer Delight
Summer is the perfect time for grilling, and this Grilled Salmon with Crispy Bacon and Sweet Corn Relish recipe is a guaranteed crowd-pleaser. The combination of the rich, flaky salmon, the smoky bacon, and the sweet, vibrant corn relish creates a symphony of flavors and textures that will tantalize your taste buds. This dish is surprisingly easy to prepare and is sure to impress your family and friends at your next barbecue or summer gathering.
## Why This Recipe Works
* **Flavor Explosion:** The interplay of savory salmon, salty bacon, and sweet corn relish is simply irresistible. Each component complements the others, resulting in a well-balanced and delightful dish.
* **Easy to Prepare:** Despite its sophisticated flavor profile, this recipe is incredibly simple to make. Most of the ingredients are readily available, and the grilling process is straightforward.
* **Healthy and Delicious:** Salmon is packed with healthy omega-3 fatty acids, while the corn relish adds a dose of vitamins and antioxidants. This recipe offers a delicious way to enjoy a nutritious meal.
* **Perfect for Summer:** The bright, fresh flavors of this dish are perfectly suited for summer gatherings and barbecues.
* **Customizable:** Feel free to adjust the ingredients and seasonings to your liking. You can add a touch of heat with a pinch of red pepper flakes or experiment with different herbs and spices.
## Ingredients
### For the Grilled Salmon:
* 4 (6-ounce) salmon fillets, skin on or off (your preference)
* 4 slices thick-cut bacon
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 teaspoon garlic powder
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* Salt to taste
* Fresh parsley or dill, chopped, for garnish (optional)
### For the Sweet Corn Relish:
* 2 ears of fresh corn, kernels removed (about 2 cups)
* 1/2 red bell pepper, finely diced
* 1/4 red onion, finely diced
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* 1/2 teaspoon honey (optional, for added sweetness)
* Salt and pepper to taste
## Equipment
* Grill
* Grill brush
* Small bowl
* Large bowl
* Tongs
* Measuring spoons and cups
* Cutting board
* Knife
* Paper towels
## Instructions
### Step 1: Prepare the Corn Relish
1. **Grill or Boil the Corn:** There are two ways to cook the corn for the relish. For a smoky flavor, grill the corn on a preheated grill over medium heat, turning occasionally, until the kernels are lightly charred, about 8-10 minutes. Alternatively, boil the corn in a pot of salted water for 5-7 minutes, or until tender-crisp. Let the corn cool slightly.
2. **Remove the Kernels:** Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Place the kernels in a large bowl.
3. **Combine Ingredients:** Add the diced red bell pepper, red onion, cilantro, lime juice, olive oil, honey (if using), salt, and pepper to the bowl with the corn kernels. Toss to combine.
4. **Taste and Adjust:** Taste the relish and adjust the seasonings as needed. Add more lime juice for tanginess, honey for sweetness, or salt and pepper to your liking.
5. **Refrigerate:** Cover the bowl and refrigerate the corn relish for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best flavor. The relish can be made up to a day in advance.
### Step 2: Prepare the Salmon
1. **Prepare the Bacon:** Place the bacon slices in a cold skillet over medium heat. Cook until crispy, turning occasionally. This usually takes about 8-10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain the excess grease. Once cooled, crumble the bacon into small pieces. Set aside.
2. **Pat the Salmon Dry:** Pat the salmon fillets dry with paper towels. This will help them get a nice sear on the grill.
3. **Prepare the Marinade:** In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper.
4. **Marinate the Salmon:** Brush the marinade evenly over both sides of the salmon fillets. Let the salmon marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. Do not marinate for longer than 30 minutes, as the lemon juice can start to break down the fish.
### Step 3: Grill the Salmon
1. **Preheat the Grill:** Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clean and lightly oiled to prevent the salmon from sticking.
2. **Grill the Salmon:** Place the salmon fillets skin-side down (if using skin-on fillets) on the preheated grill. If using skinless fillets, place them directly on the grill grates.
3. **Cook the Salmon:** Grill the salmon for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of the fillets and the heat of your grill. Be careful not to overcook the salmon, as it will become dry.
4. **Check for Doneness:** To check for doneness, insert a fork into the thickest part of the fillet and gently twist. If the salmon flakes easily, it is done. You can also use a meat thermometer to check the internal temperature; salmon is cooked through when it reaches 145°F (63°C).
### Step 4: Assemble and Serve
1. **Top with Relish:** Remove the grilled salmon fillets from the grill and place them on serving plates. Top each fillet generously with the prepared sweet corn relish.
2. **Garnish:** Sprinkle the crumbled bacon over the corn relish. Garnish with fresh parsley or dill, if desired.
3. **Serve Immediately:** Serve the Grilled Salmon with Crispy Bacon and Sweet Corn Relish immediately. It pairs well with grilled vegetables, rice, or a simple salad.
## Tips and Variations
* **Use Fresh Corn:** Fresh corn on the cob is the best choice for the sweet corn relish, especially when it’s in season. However, you can also use frozen corn kernels in a pinch. Just make sure to thaw them completely before using.
* **Add a Kick:** For a spicy kick, add a pinch of red pepper flakes to the corn relish or a drizzle of sriracha mayo to the finished dish.
* **Different Herbs:** Experiment with different herbs in the corn relish. Mint, basil, or chives would all be delicious additions.
* **Grill the Vegetables:** For a complete grilled meal, grill some vegetables alongside the salmon, such as zucchini, bell peppers, or asparagus.
* **Make it Ahead:** The corn relish can be made up to a day in advance. The salmon can be marinated several hours in advance, but do not marinate longer than 30 minutes. Assemble the dish just before serving.
* **Use a Cedar Plank:** For a smoky flavor, try grilling the salmon on a cedar plank. Soak the cedar plank in water for at least 30 minutes before grilling.
* **Substitute the Salmon:** If you don’t have salmon, you can substitute other types of fish, such as tuna, swordfish, or halibut. Adjust the cooking time accordingly.
* **Bacon Alternatives:** If you’re looking for a leaner option, consider using turkey bacon or prosciutto instead of pork bacon. You can also skip the bacon altogether for a healthier dish, although it will slightly alter the flavor profile.
* **Sweetener Options:** If you don’t have honey, you can use maple syrup or agave nectar to sweeten the corn relish.
* **Lemon or Lime?** This recipe calls for lemon juice for the salmon marinade and lime juice for the corn relish. However, you can substitute one for the other if needed. Both citrus fruits offer a bright, tangy flavor that complements the other ingredients.
* **Make it a Salad:** Flake the grilled salmon and toss it with the corn relish and some mixed greens for a delicious and healthy salad.
* **Serve with Quinoa:** For a more substantial meal, serve the grilled salmon and corn relish over a bed of cooked quinoa.
## Serving Suggestions
This Grilled Salmon with Crispy Bacon and Sweet Corn Relish is a versatile dish that can be served in a variety of ways.
* **As a main course:** Serve the salmon with a side of grilled vegetables, rice, or a simple salad.
* **As a salad topping:** Flake the grilled salmon and toss it with the corn relish and some mixed greens for a light and refreshing salad.
* **In tacos or wraps:** Flake the grilled salmon and use it as a filling for tacos or wraps. Top with the corn relish, avocado, and a drizzle of your favorite sauce.
* **On toast or crackers:** Spread cream cheese or avocado on toast or crackers and top with the grilled salmon and corn relish for a delicious appetizer or snack.
## Nutritional Information (approximate, per serving)
* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 15-25g
* Fiber: 3-5g
*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*.
## Storage Instructions
* **Leftover Salmon:** Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 days.
* **Leftover Corn Relish:** Store leftover corn relish in an airtight container in the refrigerator for up to 4 days. The flavors may meld even more over time.
* **Reheating Salmon:** Reheat the salmon gently in a skillet over low heat or in the microwave. Be careful not to overcook it, as it can become dry.
* **Freezing:** While it’s not ideal, you can freeze leftover salmon. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the salmon may change slightly after freezing.
## Conclusion
This Grilled Salmon with Crispy Bacon and Sweet Corn Relish is a flavorful and satisfying dish that is perfect for summer gatherings. With its combination of rich salmon, salty bacon, and sweet corn relish, it’s sure to become a new favorite. So fire up your grill and give this recipe a try! You won’t be disappointed.
Enjoy your delicious and easy-to-make Grilled Salmon with Crispy Bacon and Sweet Corn Relish!