Mojo Salmon Bowls

For the mojo sauce

1/2 cup orange juice
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon sea salt
1/8 teaspoon pepper
1-2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup olive oil

For the bowls

8-10 ounces wild-caught salmon fillets
2 teaspoons olive oil
4-5 pineapple slices, sliced 1/2-inch thick
1 ripe plantain, sliced
1-1 1/2 cups white rice, cooked
1 avocado, pitted and sliced
1 tomato, sliced
5 cups lightly steamed greens (I used spinach)
15 ounces cooked black beans
1 tablespoon fresh lime juice

For the toppings

lime wedges
1 green onion, white portion only, thinly sliced
handful of fresh cilantro
crushed red pepper flakes
sliced jalapeño, optional
paprika, optional

1. To make the mojo sauce, whisk together the orange juice, cumin, oregano, salt, pepper, lime juice, cilantro, garlic, and olive oil. Pour the mojo sauce over the salmon fillets, reserving 1/4 cup of the marinade. Marinate in the fridge for 10 minutes.

2. Preheat the oven to 415℉. Preheat a grill or indoor grill top.

3. For the bowls, bake the salmon on a baking sheet for 10-12 minutes.

4. Add the oil to the pineapple and plantain, and grill over medium-high heat for 10 minutes, flipping halfway through. Add 2 to 3 tablespoons of the reserved marinade on top of the pineapple in the last few minutes of cooking.

5. Place the rice in 1 large serving bowl or 3 to 4 separate bowls. Top with the salmon, grilled pineapple and plantains, avocado, tomato, steamed greens, and black beans. Add a squeeze of fresh lime. Season with salt and pepper. Top with green onion, cilantro, crushed red pepper flakes and jalapeño, if desired.

6. Sprinkle the bowls with a pinch of paprika, if desired.