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Heat a wide skillet over medium heat. Add the bacon strips and render until crispy and bright red, flipping every couple of minutes. Move the bacon out and discard all but about a Tbs. of bacon fat. To the pan, add the salmon chunks and corn. Season with a pinch of salt and sauté until the salmon is cooked through and starting to brown in places, about five minutes.
In the meantime, bring a large pot of salted water to a boil. Cook the orzo until al dente, according to package directions.
In a small food processor, combine the chives, garlic and a pinch of salt. With the motor running, add the oil in a thin stream. You’ve made a chive oil! Taste it. Need more salt? You know what to do.
Toss the chive oil with the cooked orzo, and top it with the crumbled bacon, salmon and corn mixture, and quartered tomatoes. Garnish with parsley and give that a taste. Maybe a hit of fresh lemon juice! That’s always the way.
Serves 4!