Charred Salmon with Peach Avocado Salsa and Crispy Rice

• Preheat the oven to 450° F.
• Place salmon in a cast iron skillet and drizzle on the oil.
• Pour honey on oil and then layer on the seasonings in the order listed.
• Add peaches, corn and shallots to the pan.
• Roast 15 minutes.
• Switch to broil in last 2 mins and let it char.

Salsa

• Dice peaches and shallot into a bowl.
• Slice kernels off cobs and add to bowl.
• Add avocado, zest and lime juice.

Browned butter

• Cook butter in skillet until almost brown.
• Chop garlic into a paste and add to butter.
• Top salmon with salsa and drizzle on the browned garlic butter.

Crispy Rice

• In a large skillet add the rice and water.
• Season water with salt and stir.
• Place over high heat and bring to a simmer.
• Once simmering, cover and reduce to low.
• Cook 15 mins.
• Heat a cast iron skillet on medium.
• Once hot, add butter.
• Lay rice in and press flat with a spatual.
• Cook until bottom crisps.
• Invert onto a plate.