Remove skin from salmon and chop into bite-size pieces. Add to a large bowl and season with 1/2 Tbsp olive and salt & pepper then toss to coat.

Prepare rice as directed.

Heat a large cast iron (or heavy bottom) skillet over medium-high heat. Add 1 Tbsp olive oil. Brush another 1 Tbsp olive oil on 4 ears of corn, add to skillet. Heat until charred on all sides, about 2 minutes per side, or 8 minutes total. Move around to avoid burning or corn popping.

Heat a large cast iron (or heavy bottom) skillet to medium-high heat. Add 1 Tbsp olive oil to skillet. Add salmon, stir occasionally until all sides are seared. Remove from heat.

Build your Salmon Energy Bowls: Divide rice, salmon, corn, avocado, strawberries, tomatoes, and feta between 4 bowls. Drizzle with balsamic reduction and Green Goddess Dressing, as desired.