1 1/2-2 lb King salmon filet
olive oil
 
Marinade:
1/2 mango, peeled and pitted
1/4 cup each: coconut milk and fresh lime juice
1 garlic clove, peeled
1 t chopped fresh ginger
1/2 t each: coriander and cumin
small handful cilantro leaves
salt and pepper to taste
 
Smoky Rub:
2 ancho chiles, stemmed and torn into pieces
2 T cumin seed
2 T coriander 1 cinnamon stick, broken into pieces
1 T sweet paprika
1 t sea salt (or to your taste)
 
Mango, Fennel and Avocado Salad:
1 avocado, peeled, pitted and diced
Juice from 1/2 lemon
1 mango, peeled and chopped
1 diced tomato
1/4 cup chopped red onion
1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
1 handful fresh arugula, torn into small pieces
1/2 cup fresh cilantro leaves
2 T olive oil
1 t Smoky Rub
 
For the Marinade: Puree marinade ingredients and pour over salmon, rubbing well. Marinate in the fridge 1 hour. Remove salmon and discard marinade.
 
For the Rub: Add the chiles, cumin, coriander, cinnamon stick and paprika to a small dry frying pan or cast iron skillet over medium heat. Toast the spices just til fragrant, about 1 minute. Stir in salt. Set aside to cool. Process the larger pieces (if necessary) in a coffee grinder (if you have one). Carefully add to a spice mill and grind til everything is well mixed and uniform.  

Preheat grill on medium high heat. Drizzle salmon with olive oil and sprinkle with spice mix. Oil grill grates. Grill salmon, skin side up for about 15 minutes (depending on size of filet). Turn carefully and grill other side, til fish is flaky.
 
In a large bowl, add avocado and sprinkle with 1 T of lemon juice and toss gently. Add the remaining ingredients and gently toss.
 
Serve immediately.