Ingredients

2 center cut bacon slices, chopped

1 medium shallot, finely chopped

3 green onions, thinly sliced, white and green parts separated

2 tbsp dry white wine

1 tbsp sherry or cider vinegar

1 10 oz. pkg frozen corn kernels

1/2 tsp kosher salt, divided

1/2 tsp ground pepper, divided

1 tbsp canola oil

4 6 oz. center cut salmon fillets, skinned

1 tsp minced fresh thyme

Preparation

  1. Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of the onion; saute 2 minutes. Add wine, scraping pan to loosen brown bits. Stir in vinegar, corn, 1/4 tsp salt, and 1/4 tsp pepper; cook 4 minutes or until heated thoroughly. Stirninngreen parts of the onion.

  2. Heat a large nonstick skillet over medium-high heat. Add oil; swril to coat. Sprinkle fillets with remaining salt and pepper. Add fillets ton pan; cook 4 minutes. Then and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets.