Heat a pan to high heat on the stove, then add skinless salmon, flat side down. Cook for 3 to 4 minutes, then turn over and cook for another 3 to 4 minutes.

Using tongs, or two forks, shred the salmon in the pan, and add 1 tablespoon of El paso Burrito seasoning with 1 tablespoon of water, keeping the heat on high.

Continue to cook salmon for another 5 minutes or so until crispy and golden brown. Then remove from stove.

In a mixing bowl, place the cup of cooked rice, corn and blackbeans. Mix to combine.

Add the tablespoon of Old El paso Burrito Seasoning and a teaspoon of water. Mix to combine.

Of the ¼ cup salsa, take out 1 tablespoon and add to the rice, corn and blackbean mix. Stir to mix it all together.

Prepare the bowls: equally divide the rice mix across two bowls. Add the chopped tomatoes and shallot to one side.

Add the crispy salmon to the other side.

Add the chopped avocado and remaining salsa in the middle and sour cream on top.