Ingredients
3 cloves garlic, smashed and peeled
1/4 cup hulled raw sunflower seeds
1/2 teaspoon cumin seeds
3 limes, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
2 oranges, cut into scant 1/4-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice
1 cup lightly packed cilantro sprigs
1 jalapeño, halved lengthwise (ribs and seeds removed for less heat, if desired)
Kosher salt
1/2 cup extra-virgin olive oil
2 to 3 pounds skin-on side of salmon, preferably wild Alaskan, patted dry
Preparation
Heat a skillet over medium. Add garlic and sunflower and cumin seeds; cook, shaking skillet frequently, until garlic is golden in places and cumin is fragrant, about 2 minutes. Transfer to a food processor; add citrus zests and juices, cilantro, jalapeño, and 1 teaspoon salt. Pulse until mixture has texture of a loose paste. Add oil and 2 tablespoons water; purée until smooth. Reserve half of mojo sauce (1/2 cup); generously season fish with salt and evenly coat in remaining mojo sauce.
Preheat grill for direct-heat cooking. Arrange citrus rounds in a single layer on grill grates in an oblong pattern slightly larger than fish. Place salmon atop citrus rounds, skin-side down. Cover grill; cook until fish turns opaque and is just cooked through, 10 to 15 minutes, depending on thickness. Transfer fish and grilled citrus rounds to a platter. Serve with reserved mojo sauce.
