Instructions: Place each onion half, cut side up, on a 10-inch square of heavy-duty foil.

Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions
cut side down; pat a piece of bacon onto the side of each one. Fold foil into
neat packets. Heat grill to medium hot. Place foil packets on grill; cook for
20 to 30 minutes (if grill becomes too hot, move onions to a cooler part), until tender and slightly charred. Let onions cool in packets for 15 minutes.

Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature on a platter with Spice-Rubbed salmon; drizzle remaining juices over top.

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