1. In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
2. Throw the salmon on the Jag Grill and heat for two minutes each side.
3. In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.
4. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!
4 Peaches, Halved and Pitted
1 Stick of Butter, Room Temperature
1/3 Cup Brown Sugar
1 Tbsp Cinnamon
3/4 Cup Pecans
Vanilla Ice Cream