Prep Salmon: Place salmon chunks in a bowl. Sprinkle generously with blackened seasoning. Drizzle with 1 tablespoon olive oil and toss again. Set aside.

Prep Dill Sauce: Combine Dill Sauce ingredients in a small bowl. Stir to combine. Store in refrigerator until serving.

Make Corn Salad Dressing: in a small bowl combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Taste and add any additional salt, as desired. 

Combine Corn Salad: Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside. 

Make Rice: Add rice, water, salt and butter to a medium saucepan. Bring to boil then reduce to simmer and cover for 20 minutes. Remove from heat and let sit for 5 minutes (don't uncover). Then fluff with fork. 

Cook Salmon: While the rice is simmering, cook your salmon. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil. Swirl to coat the pan. In 2 batches, add seasoned salmon chunks to the pan and sear on all sides. Reduce heat a bit and continue cooking until fully cooked (internal temp of 130-135 degrees F.). Remove and set on plate.

Build Salmon Bowls: Divide rice, grilled corn salad and salmon bites between bowls. Top with dill sauce. Feel free to garnish with some fresh cracked black pepper and some freshly chopped parsley.