Ingredients 2 tablespoons light brown sugar 2 teaspoons ground coffee 2 teaspoons ground coriander 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon kosher salt, divided ½ teaspoon cayenne pepper 1½ pounds salmon fillet, cut into 6 portions 1 small shallot, thinly sliced 2 tablespoons sherry vinegar or red-wine vinegar 1 large navel orange 1 grapefruit 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh parsley Directions 1 Position a rack in lower third of oven; preheat to 450°F. 2 Combine brown sugar, coffee, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture. 3 Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes. 4 Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the oranges. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped oranges, parsley and oil to the shallot and stir to combine. Serve the salsa with the salmon. I'll add pictures in a second. This was awesome. It was a great balance of flavors with the rub and the salsa. Colleen and I were big fans. Jake said there was too much going on for him. I definitely recommend giving this a shot.