Cook bacon:In a large pan fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. 2. Cook the vegetables:To the pan add the onions, garlic, a pinch of salt and a few grinds of black pepper. Cook until softened slightly and browned, about 5 minutes. Add corn, lima beans and cook to heat then sprinkle over flour and stir. Raise heat slightly and add hot sauce and stock, cooking until the stock slightly thickens. 3. Finish and serve:Stir in salmon and cook just a minute more, then add reserved bacon. Taste and season with a pinch of salt, if needed.