1 1/2 lb. wild Copper River salmon fillet, skin removed

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3/4 cup Hawaiian salt, coarse sea salt or kosher salt

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4 1/2 cups cherry or grape tomatoes, diced

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1 1/2 cups sweet white onion, finely diced

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3 green onions, chopped

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6 Fresh California Avocados, halved and seeded

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As needed sprigs of cilantro or chives to garnish

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.