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

1. 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.

2. Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish and pat dry with paper towels.

3. Dice fish and place in a mixing bowl. Add tomato, onion and green onions; toss gently to combine. Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.

4. Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately. Add a crostini to the presentation, if desired. Note: Large avocados are recommended for this recipe. If using a smaller one, adjust the quantity for the filling accordingly.

Photo and Recipe: California Avocado Commission/recipe courtesy Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association