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 Combine the avocado, tomato, mango, onion, lime juice, cilantro, and about a third of the salt in a bowl. Heat the oil in a large nonstick skillet over medium-high ...

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