Salmón a la cubana

Wmanos de ceniza. Lave todos los productos frescos sin envasar con agua corriente. Escúrralos bien. 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: La temperatura interna final de cocción debe alcanzar un mínimo de 145°F, mantenida durante un mínimo de 15 segundos. Plate and serve with the spring mix, artichoke hearts, and a drizzle of the salad over the greens. CCP: El producto debe enfriarse a una temperatura interna máxima de 41°F o menos, en un plazo de 4 horas.