Directions:

Mango-Avocado Relish:
Remove and discard the pit and skin from the avocados and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring.

Chop the avocado and toss with the remaining lime juice, mango, red pepper and scallions. Store the relish in the refrigerator for up to 1 day.

Salmon:
Preheat the grill.

Brush the fillets with oil and season generously with salt and pepper.

Broil the fillets for 3 to 4 minutes on each side, turning only once (thicker fillets may require more time).

Placed the fillets on warmed plates, spoon the relish over the salmon and serve immediately.