Cuban-Style Grilled Salmon
Yield: 4 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Preheat grill to medium-high. In a large bowl, whisk 2 tablespoons olive oil, the juice from 1 lemon, garlic, shallots, cumin, cayenne, 1 teaspoon of salt, and half of the cilantro. Add the salmon and coat. Let marinate for 15 minutes at room temperature. In another bowl, toss the artichoke hearts, and tomatoes with 2 tablespoons of olive oil, the juice of 1 lemon, and the other half of the cilantro. Season with salt. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, about 2–3 more minutes. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. Plate and serve with the spring mix, artichoke hearts, and a drizzle of the salad over the greens. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.