½ small green cabbage, cored, thinly sliced lengthwise
1 teaspoon white wine vinegar
2 tablespoons chopped parsley
Instructions
To prepare the salmon, generously sprinkle kosher salt on the skin of the salmon fillets and let rest at room temperature for 5 to 10 minutes (this draws out excess moisture from the skin). Pat the skin dry with paper towel then season with black pepper.
Heat a large skillet over medium heat. Add the oil and the salmon fillets, skin side down, and cook for 6 minutes. Do not move or flip the salmon at this time; this will get the skin very crisp. Flip salmon and cook for another 2 minutes. Remove salmon from the heat.
To prepare the Bacon, Corn and Cabbage, heat a large skillet over medium heat for 1 minute. Add the bacon and cook for about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer bacon to a paper-towel lined plate, leaving the fat in the pan.
Swirl in the butter, and when it foams, add the spring onions, ½ teaspoon salt and a pinch of pepper. Cook over medium heat, about 3 minutes, then add the corn and continue cooking another 3 minutes, stirring occasionally. Add the cabbage and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Add the vinegar and adjust seasoning with salt and pepper to taste.
To serve, place a generous mound of the corn and cabbage mixture in the center of 4 plates. Garnish with reserved cooked bacon and chopped parsley, then top each mound with one cooked salmon fillet.
Recipe by Allons-Eat! at https://www.allonseat.com/salmon-with-bacon-corn-and-cabbage/