YIELD: 12

3 large ripe, fresh avocados, peeled and diced

6 cups tomato, chopped

3 mangos, peeled, pitted and diced

¾ cup red onion, finely chopped

6 Tbsps. fresh lime juice

3 Tbsps. fresh cilantro, chopped

2 tsp. salt, divided

3 Tbsps. olive oil

12 (6 oz.) wild salmon fillets

¾ tsp. black pepper, freshly ground

1. Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl.

2. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with the remaining salt and pepper. Add to the skillet, skin side up and cook until nicely browned, about 4 minutes. Turn and cook until skin is crisp and the salmon is still slightly translucent in the center, about 4 minutes or longer.

3. Spoon the avocado mixture over the salmon and serve. (Serving suggestions: serve on a bed of baby arugula or spring mix salad; or, for appetizer or tapas portion, cut salad ingredients into small dice to complement a 2 oz. portion of salmon; or for bruschetta, toast sturdy slices of baguette, brushed with olive oil, top with 1 oz. portion of salmon and garnish with a Tbsp. of the finely diced salad.)