Salmon with Brown Rice & Avocado Corn Salsa

1 3oz salmon filet
1/2 cucumber; sliced
1 radish; sliced
1 avocado; chopped
1/4 c frozen corn
1/2 c brown rice
1 c vegetable broth
1 bunch cilantro
1 lime; squeezed

1. Preheat oven to 375 degrees F
2. In a small pot, combine vegetable broth and brown rice. Bring to a boil, reduce to simmer and cover. Cook 20 minutes.
3. Meanwhile, place salmon filet on baking sheet and place in oven when preheated and ready; cook 25-30 minutes or until browned on top and cooked to desired temperature
4. While salmon and rice are cooking, put frozen corn into a small bowl with a small amount of water and microwave for 30 seconds to 1 minute until no longer frozen
5. Slice cucumber and radish and combine with chopped avocado into a small dish. Add corn when ready
6. Add chopped cilantro with lime juice and mix all together; set aside
7. When rice is ready, drain and place first onto plate
8. Add salmon on top when ready, then top off with salsa!