Grilled Salmon with Corn and Bacon Relish

In a large skillet over medium-high heat, cook the chopped bacon until crispy, about 5-7 minutes. Do not drain the rendered fat.

Add the diced red bell pepper, corn kernels, and the white and light green parts of the green onions to the skillet. Sauté for a few minutes until the vegetables are crisp-tender.

Season the corn mixture with salt, black pepper, and a pinch of cayenne pepper.

Add the rice vinegar and about 1 tablespoon of olive oil to the skillet, stirring to combine. Remove from heat and stir in the dark green tops of the green onions. Set the relish aside.

Pat the salmon fillets dry. Brush them with the remaining 1 tablespoon of olive oil.

Season the salmon fillets on all sides with salt, black pepper, and cayenne pepper.

Preheat a grill pan over high heat until it is very hot. Ensure the pan is well-oiled.

Place the salmon fillets on the hot grill pan. Cook without moving for 3-4 minutes, until the fish releases easily from the pan.

Flip the salmon and cook for another 3-4 minutes, or until the flesh is opaque and cooked through. You can turn the heat down slightly after flipping.

Transfer the grilled salmon to a plate and top generously with the warm corn and bacon relish to serve.