Corn Salsa

1. Warm the corn and peppers on on the stove and let cool.
2. Combine all ingredients up until lime juice.
3. Add salt, pepper, and lime juice to taste.
4. Stir and let sit in the fridge for at least an hour (ideally more than 2hrs). We’d recommend letting sit in the fridge overnight for better flavors.

Cilantro-Lime Rice

1. Cook 2 cups of rice until tender and fluffy.
2. Mix in cilantro and lime juice.
3. Set aside.

Blackened Salmon

1. Add the paprika, cayenne, thyme, oregano, and salt to a small bowl and mix.
2. Spread this spice blend on a large plate and coat the salmon on the skin side.
3. Heat a large cast iron skillet over medium heat, and add the oil. Once the oil starts to smoke heavily shut off the heat.
4. Skin to pan, add the salmon to the pan. Turn the heat back on and cook for 2 to 3 minutes.
5. Flip the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
6. Set aside.

Lemon Butter Sauce

1. Melt 1 tbsp of butter in a large skillet over medium heat.
2. Once melted, add the shallot. Stir frequently for about a minute, until it softens and starts to turn translucent.
3. Add the garlic and stir together with the shallot. Cook and stir for about 1-2 minutes or until they start to turn golden.
4. Pour in the lemon juice and 1 cup of vegetable broth.
5. Turn up the heat to medium-high and bring to a boil.
6. Boil the sauce until it is reduced by half, about 3 minutes. Reduce the heat to low.
7. Whisk in the remaining butter and lemon zest until all is melted and combined.
8. Add 1 tsp kosher salt and 1/4 tsp black pepper. Stir.
9. Sprinkle the parsley and combine.
10. Taste and season with more salt as needed.

The Bowls

1. To make the bowls, scoop some rice into a serving bowl.
2. Layer with a little corn salsa.
3. Top with salmon, and drop on some more salsa.
4. Drizzle butter sauce over everything.