Seared Salmon with Sweet Corn and Bacon Saute

From the newest Cooking Light magazine May 2014 this was the perfect recipe on a warm spring night. We ended up cooking the salmon on the grill rather than stove. Also used 2 ears fresh corn -deelish but dried oregano as my herb garden is producing yet -waa waa !Yummy!

• 2 center-cut bacon slices, chopped
• 1 medium shallot, finely chopped
• 3 green onions, thinly sliced, white and green parts separated
• 2 tablespoons dry white wine
• 1 tablespoon sherry vinegar or cider vinegar
• 1 (10-ounce) package frozen corn kernels (used 2 ears fresh corn shucked)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon canola oil
• 4 (6-ounce) center-cut salmon fillets, skinned
• 1 teaspoon minced fresh thyme (only had dried)

1. Cook bacon in a skillet over medium heat 4 minutes or until crisp, stirring occasionally. Add shallot and white parts of onions; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Stir in vinegar, corn, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 4 minutes or until thoroughly heated. Stir in green parts of onions.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Sprinkle fillets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fillets to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Divide corn mixture among 4 plates; top with fillets. Sprinkle thyme evenly over fillets