Mexican Salmon with Purple Rice

I got this recipe from Blue Apron many years ago, and I continue to rely on it regularly. Often I'll substitute the purple rice for a doctored up cauliflower rice. 

 Ingredients: 

2 skin-on salmon fillets 

2/3 cup black/purple rice or cauliflower rice (I use about 4 cups cooked cauliflower rice) 

1 avocado 

1 navel orange 

1 lime 

1 bunch cilantro 

pepitas 

1 shallot 

Spices: garlic, chile powder, cumin, mexican oregano 

 Cook rice in boiling salted water for 27-29 minutes or until done. Remove and rinse under cold water to prevent sticking. Medium dice orange, squeeze lime to get the juice, toss some juice with diced avocado. Mince shallot. Cook salmon after seasoning with the mix and after adding 2 tbs olive oil on medium high in skillet. Add skinless side down, and cook 2-3 minutes a side. Make vinaigrette with shallot lime juice mixture and add 2 Tbs olive oil and salt and pepper. Mix vinaigrette with rice, diced oranges, avocado, pepitas and cilantro. Top with spiced cooked salmon.