28. Your salmon should look like this - golden brown on top and firm to the touch. Let it REST on a platter, tented with foil, for about 5 minutes to redistribute the juices and finish cooking (this is called carryover cooking).
29. Serve with rice (I took the easy route - microwaved a pouch of brown rice), beans, garnish heavily with the heavenly pineapple salsa.
30. Serve with pre-cut slaw dressed with a little olive oil, lime juice, cilantro, and you guessed it, LATIN SPICE RUB.