To make the mojo sauce, whisk together the orange juice, cumin, oregano, salt, pepper, lime juice, cilantro, garlic, and olive oil. Pour the mojo sauce over the salmon fillets, reserving 1/4 cup of the marinade. Marinate in the fridge for 10 minutes.
Preheat the oven to 415℉. Preheat a grill or indoor grill top.
For the bowls, bake the salmon on a baking sheet for 10-12 minutes.
Add the oil to the pineapple and plantain, and grill over medium-high heat for 10 minutes, flipping halfway through. Add 2 to 3 tablespoons of the reserved marinade on top of the pineapple in the last few minutes of cooking.
Place the rice in 1 large serving bowl or 3 to 4 separate bowls. Top with the salmon, grilled pineapple and plantains, avocado, tomato, and black beans. Add a squeeze of fresh lime. Season with salt and pepper. Top with green onion, cilantro, crushed red pepper flakes and jalapeño, if desired.
Sprinkle the bowls with a pinch of paprika or cayenne pepper, if desired.