Cuban-Spiced Salmon with Pineapple Salsa

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.

Pat pork* 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 pork; sear, turning occasionally, until browned all over, 4-8 minutes.

Turn off heat; transfer pork to a baking sheet and roast on middle rack until cooked through, 10-12 minutes. Wipe out pan.

Transfer to a cutting board to rest at least 5 minutes.

While pork roasts, in a second small bowl, combine pineapple, half the cilantro, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Taste and season with additional salt, pepper, and lime juice as desired.

Heat a large drizzle of oil in pan used for pork over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.

To pan with onion, stir in remaining Cuban Spice Blend. Add ½ cup water (¾ cup for 4 servings) and cook, stirring occasionally, until softened, 2-4 minutes. Add reserved juice mixture and cook, stirring occasionally, until sauce has thickened, 1-2 minutes more.

Turn off heat; stir in ½ TBSP butter, juice from one lime wedge, and as much orange zest as you like (1 TBSP butter and juice from two lime wedges for 4).