Courtesy of Alison Arians, South Anchorage Farmers Market / Alison’s Lunch Food Blog, Anchorage, Alaska

Serves 4

Ingredients:

1 large filet salmon
southwestern spice rub (or chili powder)
canola oil (for the grill) 
1 small red onion, minced
guacamole (recipe follows)
4 slices hearty whole-grain bread

Method:

Make the guacamole, cover it with plastic wrap (pressed directly
onto the surface to keep it from browning) and refrigerate.

Skin the salmon filet and sprinkle it all over with the spice rub, rubbing it on to cover all surfaces. 

Heat grill on high heat. When the grill racks are very hot, scrub them clean with grill brush. Just before you grill the salmon, fold a paper towel into a 3" square, and soak this pad in a small dish of canola oil. Swab the grill racks thoroughly with the oil-soaked pad, then immediately set the filet on the hot, oiled rack with the skinned side UP.

Turn the heat down to medium and cover the grill. Cook the salmon on that side until it has nice grill marks and will release from the grill without sticking, about 4 minutes.

While the salmon is grilling, toast the bread on the grill or in toaster.

Use the same paper towel to oil the nearby grill space, and then
carefully flip the salmon onto the newly oiled patch. Cook for another couple of minutes until it's done to your liking.

Remove the salmon from the grill to a plate while you prepare the
sandwiches.

Spread each slice of toast with a thick layer of guacamole, top with
the salmon, and sprinkle with red onions. Serve immediately with a margarita or cold beer!

Ingredients for guacamole:

1/4 to 1/2 cup minced onion (to your taste)
2 garlic cloves, minced
1-2 jalapeño peppers, seeded with a spoon and minced
1/4 cup minced fresh cilantro (optional)
1/4 to 1/2 teaspoon salt
1/2 teaspoon ground cumin (optional)
3 ripe avocados
2-3 tablespoons fresh lime juice

Method for guacamole:

After mincing the onion, scoop it into a glass or bowl and cover
with cold water and let it soak while you prepare the rest of the ingredients.

Put the garlic, jalapeño, cilantro, salt, and cumin in a medium
bowl. 

Halve, pit, and peel the avocados.

Drain the onion well in a sieve and add to the bowl, stir with a
fork.  Put one avocado into the bowl and mash the flesh with the onion mixture.

Cube the remaining 2 avocados into ½" pieces and put the pieces into the bowl.  Sprinkle the lime juice over the diced avocado and mix entire contents of bowl lightly with a fork until combined but still chunky.

Adjust seasoning with salt and lime juice.