This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

Ingredients
Salmon (1/2-2/3 lb)
Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

Corn (1 ear)
Tomato (1 med, chopped)
Onion (1/2 small, chopped)
Cilantro (about 1/2 cup, separated from stalks)
Salsa / hot sauce (about 2 tbsp)
Lime (juice from 2 limes)

Parboiled Rice - i.e. Latin American rice (3/4 cup)
Crab Stock (1/2 cup)
Water (3/4 cup)
Salt (to taste)
Olive oil (turn of pan)

Make the salmon: prepare it for cooking and season it with a southwestern spice blend. In this case, we cooked the salmon on cedar planks on the grill, but the salmon could have easily been broiled or baked.

Make the southwest salsa: Boil the corn. Let cool. Cut kernels off ear. Mix kernels with tomato, onion, cilantro, hot sauce, and lime. Put in a sautee or saucier pan with a touch of olive oil and cook on medium heat for 5-10 minutes. Cool to warm before serving.

Make rice: Heat olive oil in pot. When hot, drop in rice and sautee for 1 minute, or until oil has coated rice. Add crab stock, water, and dash of salt. Bring to boil. Cover, reduce heat, and simmer for 20 minutes or until done.

Assemble your meal: top the cooked salmon with generous servings of the southwest salsa. Top with extra hot sauce, if desired (by Jon). Serve with rice on the side.

Bon apetit!