Grilled salmon with warm bacon and corn relish

Cut the bacon about half an inch thick and cook in a pan over medium until brown and crisp.

Meanwhile, holding each ear firmly, shave the kernels into a bowl with a sharp knife at a 45 degree angle, then scrape the cob with the back of the knife for the remaining kernel and juice.

Add the sliced green onions and diced red pepper to the bacon and saute about 2 minutes, just to take the raw edge off.

Add the corn and cook about a minute, just to warm through.

Season with salt, pepper and cayenne, add a pinch of green onion tops, a little olive oil and a splash of rice vinegar; turn off the heat, taste and adjust; keep warm.

Rub the salmon with a few drips of vegetable oil and season generously with salt, pepper and cayenne.

Grill over a hot charcoal fire about 5 minutes a side to medium, with half turns for grill marks; check doneness through the crack that opens after flipping.

Serve over raw spinach if using, spoon over the warm relish and finish with green onion.