YIELD: 12 1 ½ lb. wild salmon fillet, skin removed ¾ cup Hawaiian salt, coarse sea salt or kosher salt 4 ½ cups cherry or grape tomatoes, diced 1 ½ cup sweet white onion, finely diced 3 green onions, chopped 6 ripe, fresh avocados, halved and seeded sprigs of cilantro or chives to garnish Place salmon in a plastic or glass container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours. Rinse salmon thoroughly and soak in a bowl of cold ...
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