Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together stock powder, wild rice medley, 2 cups (4 cups) water and 1 tbsp (2 tbsp) butter in a medium pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-low. Cook until rice is tender and liquid is absorbed, 20-22 min.Remove the pot from heat. Set aside, still covered.

Husk corn, then halve crosswise.Add corn and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Season with salt. Cover and bring to a boil over high heat, 3-4 min.Once boiling, Remove from heat and set aside, still covered.

Combine mustard and 2 tbsp (4 tbsp) mango chutney in a medium bowl. Separate half into a small bowl and reserve.Line a baking sheet with parchment, leaving overhang on all sides. Brush parchment with 1/2 tbsp oil (same for 4 ppl).Pat salmon dry with paper towels, then season with salt and pepper. Add salmon to the prepared baking sheet, skin-side down. Spread mango-mustard mixture from the medium bowl over top. Roast in the middle of the oven until cooked through, 15-20 min.**

While salmon cooks, finely chop parsley.Melt 1 tbsp (2 tbsp) butter in a small pot or microwaveable bowl.Add half the parsley. Season with salt and pepper, then stir to combine.

Thinly slice cucumbers.Halve tomatoes.Add vinegar, 1 tbsp (2 tbsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to combine.Add cucumbers and tomatoes, then toss to coat.

Drain corn, then brush with parsley butter.Fluff rice with fork, then stir in half the crispy shallots and remaining parsley.Add spring mix to the bowl with veggies and dressing, then toss to coat.Spoon reserved mango-mustard over salmon. Sprinkle remaining crispy shallots over top.Divide corn, rice, salad and salmon between plates.