2 center-cut bacon slice
3 green onions, thinly sliced, white and green parts
2 tablespoons dry white wine
1 tablespoon cider vinegar
1 10oz package frozen corn
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
4 (6 oz) salmon fillets
1 teaspoon fresh thyme
Cook bacon in skillet over medium heat for 4 minutes or until crisp. Add onions, sauté 2 minutes. Add wine, scraping pan to loosen brown bits. Stir in vinegar, corn, 1/4 teaspoon salt and pepper. Cook 4 minutes or until thoroughly heated. Remove from pan and keep warm.
Clean pan, add oil and swirl to coat. Heat over medium-high heat. Sprinkle fillets with salt and pepper. Add to pan and cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness.
Divide corn mixture among 4 plates, top with fillets and sprinkle with thyme.