• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
• Wash and dry all produce.
• To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into quarters.
• Peel, then cut onion into ½-inch rounds (keeping rings together).
• Cut tomato into 1/4-inch pieces, then add to medium bowl.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Transfer peppers and onions to plate.
• Pat salmon dry with paper towels. Remove and discard skin, then cut into 1-inch pieces. Season with salt and pepper. Thread salmon onto wooden skewers.
• Transfer skewers to separate plate. Brush all over with Tex-Mex paste.

• Bring salmon, veggies and a clean plate to grill.
• On one side of the grill, add onions and peppers. Reduce heat to medium on that side of grill, close lid and grill for 5-7 min per side, flipping once, until tender.
• On other side of the grill, arrange salmon. Close lid and grill for 3-5 min per side, until cooked through.** 
• Once veggies and salmon are cooked, transfer to the clean plate. Loosely cover with foil to keep warm.

• Finely chop cilantro.
• On a clean cutting board, roughly chop peppers and onions.
• To the bowl with tomatoes, add peppers and onions. 
• Add half the lime juice, half the lime zest and half the cilantro. Season with salt and pepper, toss to coat.
• In a small bowl, combine mayo, sour cream, remaining cilantro and remaining lime zest and juice.

• Fluff rice with fork.
• Remove salmon from skewers.
• Divide rice, salsa and salmon between bowls.
• Dollop Baja sauce over top.

If you've opted to get salmon, pat dry with paper towels. Remove and discard skin, then cut into 1-inch pieces. Season with salt and pepper. Thread salmon onto wooden skewers. Follow the rest of the recipe as written, increasing grilling time to 3-5 min per side, or until cooked through. **