Blackened Sockeye Salmon and Bacon Corn Salsa

• 2 cups frozen or fresh corn
• 6 slices bacon chopped
• 1/4 cup green onion white and light green portions chopped
• 1/4 red sweet pepper chopped
• 1/2 tbsp Cooking With Greens Go To Blend
• 1 tbsp Rice Vinegar
• 1 tsp olive oil
• 4 small portion filets of salmon
• 2 tbsp Cooking With Greens Creole Blend
• Fresh Baby Spinach

Season salmon on both sides with creole blend, patting on season if necessary. Set aside. Heat a large skillet and add chopped bacon. Cook until bacon fat is rendered. Add in Red pepper and green onion sections. Cook until peppers start to soften. Add in corn and warm through. Toss in Go To Blend, olive oil and Rice vinegar and remove from heat. Clean pan and reheat with a little olive oil. Once oil is hot, add salmon to pan skin side down. Cook for about 5 minutes and flip over. Cook until salmon is done. Surface should have a slightly blackened appearance. Assemble plate, by placing a handful of fresh baby spinach down, then salmon, and top with the bacon corn salsa. enjoy.