Pan Seared Salmon with Spinach Avocado Salad, Oranges, and Red Onion

1. In a jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
2. Place the spinach, onion, and bell pepper in a large salad bowl. Put the oranges in a separate smaller bowl.
3. Heat a flat top grill or large sauté pan to medium heat. Season the salmon on all sides with salt and pepper and coat the cooking surface with the remaining olive oil.  Lay salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.
4. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still moist, or an instant-read thermometer inserted in the center registers 125° to 130° (about 4 minutes).
5. Transfer salmon to a warm plate while you toss the salad.
6. To serve, add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour over the salad. Toss gently. Arrange the salad on 12 dinner plates. Center a salmon fillet top of the salad, and garnish each plate with 4 slices of avocado. Serve immediately.

* Large avocados are recommended for this recipe.  A large avocado averages about 8 ounces.  If using smaller or larger avocados, adjust the quantity accordingly.