Maple and orange glazed salmon on brown jasmine and wild rice, topped with sautéed leeks and corn made with a wine reduction.

That title is long, but it about explains it!

First,  add 1/4 maple syrup, 1 teaspoon cayenne pepper, zest of 1 orange,  and juice of 1/2 orange, 1 teaspoon salt and pepper, 1 teaspoon garlic powder, and 1 tablespoon soy sauce into a gallon bag and added 2 salmon pieces and let marinade for about 30 minutes. 

Start cooking your brown rice in chicken stock (or vegetable stock) and once almost done add prepared wild rice.

Bake salmon at 350 degrees for 20-25 minutes depending on thickness. At the same time sautee I chopped leek,and  2 sliced cloves of garlic in a pan with olive oil. After about 3 minutes, add 1/4 of a dry white wine and add frozen corn. Cook until wine has been cooked off and for about 2 more minutes utility leeks slightly brown.
To assemble,  place finished rice in the bottom of a bowl or plate,  top with salmon,  then top with leeks and corn! That's all! Then eat!