Grilled Wild Salmon with Avocado and Pickled Ginger | Clean Plates

Ingredients

• 2 ripe Hass avocados
• 2 tablespoons freshly squeezed lime juice or lemon juice
• 1 very small red onion, finely diced
• Sea salt and freshly ground pepper
• 2 (8-ounce portions) Sockeye salmon, 1/2-inch thick and 7-8 inches long
• Avocado oil
• ¼ cup or more drained pickled ginger
• Balsamic glaze, for drizzling