Crispy Salmon Burrito Bowls

For the Salmon

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

For the Bowls

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

For the Cilantro Vin

• 1 small onion or shallot, roughly chopped
• 2 cups cilantro tightly packed 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