Marinate the salmon

• Whisk the Caribbean flavor base marinade with the minced garlic, lime juice, salt and pepper.
• Coat the salmon fillets in the marinade and let them sit.

Cook the rice

• Rinse the rice until the water runs clear.
• Simmer the rice in salted water until tender, then fluff with a fork.

Char the corn salad

• Char the corn kernels in a hot dry pan until blistered.
• Toss the charred corn with the diced bell pepper, red onion, cilantro, olive oil and a squeeze of lime.

Sear the salmon

• Sear the marinated salmon in a hot pan, flesh side down, until golden.
• Flip and cook until the salmon is just cooked through.

Plate and serve

• Spoon the rice onto plates, top with the salmon and the charred corn salad.
• Finish with extra lime and cilantro.