Cuban-Spiced Salmon with Pineapple Salsa

🥘 Ingredients

• Cuban Spice Blend
  4 tbsp
• black pepper
• butter
  ½ tbsp
• cilantro
  ½ ounce
• lime
  2 unit
• oil
• onion
  2 unit
• orange
  2 unit
• paper towels
• pineapple
  8 oz
• salmon
  20 oz
• salt
• water
  1¼ cup, ½ cup
• white rice
  1.5 c

🍳 Cookware

• small pot
• small bowl
• large pan
• baking sheet
• cutting board
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. In a small pot , combine white rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   white rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, drain pineapple , reserving juice in a small bowl . Roughly chop cilantro . Zest and quarter lime . Halve, peel, and thinly slice onion . Zest and halve orange . Squeeze juice from orange into bowl with reserved pineapple juice; set aside for use in Step 5.

   pineapple: 8 oz, cilantro: ½ ounce, lime: 2 unit, onion: 2 unit, orange: 2 unit
3. 

   3

   Pat salmon dry with paper towels ; season all over with half the Cuban Spice Blend (you’ll use the rest later). Heat a drizzle of oil in a large pan over medium heat. Add salmon; sear, turning occasionally, until browned all over, ⏱️ 8 minutes . Turn off heat; transfer salmon to a baking sheet and roast on middle rack until cooked through, ⏱️ 12 minutes . Wipe out pan. Transfer salmon to a cutting board to rest at least ⏱️ 5 minutes .

   salmon: 20 oz, paper towels, Cuban Spice Blend: 4 tbsp, oil
4. 

   4

   While salmon roasts, in a second small bowl , combine pineapple, half the cilantro, juice from one lime wedge, and black pepper . Taste and season with additional salt and pepper as desired. Heat a large drizzle of oil in pan used for salmon over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, ⏱️ 6 minutes .

   black pepper
5. 

   5

   To pan with onion, stir in remaining Cuban Spice Blend. Add water and cook, stirring occasionally, until softened, ⏱️ 4 minutes . Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, ⏱️ 2 minutes more. Turn off heat; stir in butter , juice from one lime wedge, and as much orange zest as you like.

   water: ½ cup, butter: ½ tbsp
6. 

   6

   Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt and pepper if desired. Thinly slice salmon crosswise. Divide rice and salmon between plates. Top salmon with glazed onion sauce. Spoon pineapple salsa over rice. Serve with any remaining lime wedges on the side.