Yield: 4 servings
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 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 longer.
Spoon the avocado mixture over the salmon and serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Author: David Bonom and Copper River Salmon
Recipe provided by The California Avocado Commission
Please note that some ingredients and brands may not be available in every store.