Heat olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a blackened crust. Remove from heat and let it rest.

Lime Corn Salsa

Combine Ingredients

In a mixing bowl, combine the fresh corn kernels, finely chopped red onion, diced jalapeño, and chopped cilantro.

Dress the Salsa

Add lime juice and salt to the mixture, stirring gently to combine. Set aside to let the flavors meld.

Horseradish Cream Sauce

Mix the Sauce

In a small bowl, combine sour cream, prepared horseradish, and lemon juice. Stir until well mixed and smooth. Refrigerate until ready to use.

Tacos

Warm the Tortillas

In a dry skillet, lightly warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Assemble the Tacos

On each tortilla, layer shredded cabbage, a piece of blackened salmon, and a generous spoonful of lime corn salsa. Drizzle with horseradish cream sauce.

Lemon Butter Rice

Cook the Rice

In a saucepan, combine rice, water, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and water is absorbed.

Finish the Rice

Remove from heat and fluff the rice with a fork. Stir in lemon zest before serving.