I know I claimed that peaches, brie and brown butter onions are my new favorite flavor combination, and I’m not taking that back in the least; it’s just that… corn and bacon are pretty awesome too.
Something about the sweet corn straight off the cob combined with the salty taste and crunchy texture of bacon make me go INSANE – sprinkle in a little spicy jalapeno and I’m one happy chick-a-dee. But I mean, come on, who doesn’t love bacon with just about anything?
Roasting the corn and jalapenos amplifies the flavor complexity by a trillion making it the perfect topping to a heartier and more flavor prominent fish like salmon. I happen to love salmon, but I know there are those of you that don’t, so of course you can use a milder white fish like tilapia or halibut. No one will be the wiser.
One major thing that I absolutely adore about this dish is the fact that it takes mere minutes to put together; an essential for a weeknight dinner in our home, and probably in yours too.
- 2-5 ounces salmon filets
- 1 ear corn
- 4 slices bacon, cooked and chopped
- 1 jalapeno
- 1 green onion
- Juice of half a lime
- ⅛ teaspoon salt
- Salt and Pepper to taste
- Over a gas flame, outdoor grill, or grill pan char the corn and jalapeno until slightly blackened. Remove corn from stalk. Dice jalapeno. In a small bowl toss, corn, jalapeno, green onion, lime and salt.
- Season salmon liberally with salt and pepper. Heat one tablespoon olive oil in a large sauté pan over a medium-high flame. Add salmon filets, cook about three minutes each side for a medium temperature. If using the grill, oil the grates of the grill with a paper towel soaked in canola oil. Grill salmon about three minutes on each side.
- When ready to serve, add chopped bacon to corn and jalapeno mixture. Season with salt and pepper.