Crispy Salmon Burrito Bowls

For the Salmon

• 2 lemons
• ½ cup olive oil
• 4 cloves garlic, minced
• Kosher salt and freshly cracked black pepper to taste
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon dried oregano
• 1 pound salmon, cut into 4 equal pieces

For the Bowls

• 2-3 cups cooked white rice
• 1 lime, zested and juiced
• ½ cup chopped cilantro
• 1 cup black beans
• 1 cup corn
• 1-2 whole avocados, cubed
• 1 cup Pico de Gallo

For the Cilantro Vin

• 1 small shallot, roughly chopped
• 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
• 1 clove garlic
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt