In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, cayenne, coarse salt, and black pepper. Pat the salmon fillets dry with paper towels. Lightly brush both sides of each fillet with 2 tablespoons olive oil.

Apply seasoning

Generously sprinkle the blackening spice mix over the top (and sides, if desired) of each salmon fillet, pressing gently so the spice rub adheres. Let rest 5 minutes at room temperature while you prepare the rice blend.

Cook the salmon

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon oil or butter and swirl to coat. Place fillets seasoned-side down in the skillet (do not overcrowd). Sear 3–4 minutes without moving until a dark crust forms, then flip and cook 2–4 minutes more (depending on thickness) until the salmon registers 125–130°F (51–54°C) for medium-rare to medium, or cook to desired doneness. If using skin-on, start skin-side down and sear longer on that side (4–5 minutes) then finish flesh-side.

Finish and rest

If desired, add 1 tablespoon butter to the pan and spoon melted butter over the fillets for 30 seconds. Remove salmon to a plate and tent loosely with foil; rest 3–5 minutes before serving.

Corn, Black Bean & White Rice Blend

Cook the rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan combine rinsed rice and 2 cups water or broth. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes.

Sauté aromatics and combine

While rice cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped half onion and sauté 3–4 minutes until softened and translucent. Add 1 cup corn kernels and cook 2–3 minutes until warmed and slightly golden. Stir in the rinsed black beans and heat through for 1–2 minutes. Remove from heat.

Finish the rice blend

Fluff the cooked rice with a fork and transfer to a bowl or leave in the saucepan. Fold in the sautéed onion, corn and black beans. Add chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm until ready to plate.

Avocado Crema

Make the crema

In a blender or food processor, combine the ripe avocado (pit and skin removed), 1/2 cup Greek yogurt or sour cream, 1 tablespoon fresh lime juice, 1 clove garlic, 1 tablespoon cilantro (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse to combine, then stream in up to 2 tablespoons water to reach a smooth, pourable consistency. Taste and adjust lime or salt as desired.

Chill briefly

Transfer the crema to a small bowl and refrigerate for 10 minutes if not using immediately to let flavors meld and to maintain a bright color.

Plating & Garnish

Divide the warm corn-black bean-rice blend among 4 plates. Place one blackened salmon fillet on top of each mound of rice. Drizzle 1–2 tablespoons of avocado crema over each fillet and around the plate. Garnish with chopped cilantro and a lime wedge. Serve immediately.