Sautéed Wild Copper River Salmon with California Avocado, Tomato and Mango Salad

Serves: 4


1 Fresh California Avocados peeled and diced*
2 cups chopped tomato
1 mango peeled, pitted and diced
1/4 cup finely chopped red onion
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
3/4 tsp. salt divided
1 Tbsp. olive oil
4 6-oz wild Copper River salmon fillets
1/4 tsp. freshly ground black pepper

*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