Preheat the oven 450 F.
Cut your skinless Salmon filet into cubes about 1-inch in size.
In a bowl, add your melted butter, garlic, spices ( salt, black pepper, paprika, chili powder), orange zest, orange and lemon juice. Mix everything together. Taste and add additional seasoning to your liking.
Add your salmon to the sauce and mix, making sure to coat each salmon bite in the sauce.
Transfer the salmon to a baking sheet and arrange in a single layer. Place in the oven to bake for about 10 minutes or until the salmon is cooked to your preference.
Tip: If you want the same to get lightly charred, during the final minute, place the oven broil until very lightly charred. Make sure to keep an eye on it. Set the salmon aside.
In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper. Stir in the cilantro and taste and additional seasoning to your liking. To make the salad, combine the jalapeno, the avocado, cucumbers, green onion and citrus in a bowl. Pour in the dressing and set aside.
For the sambal mayo, combine all ingredients in a bowl.
To assemble, place some cooked rice, some salmon bites over the rice. Top with the citrus cucumber salad, microgreens, and generous dollop of the sambal mayo. Enjoy!
