Tropical Salmon Salad with Dill

1 cup ripe avocado, peeled, diced 1/4"
1 tbsp fresh lemon juice
2 cup seedless cucumber, diced 1/4"
2 cup ripe cantaloupe, diced 1/4"
2 tbsp fresh chives, snipped
4 whl chives
2 tbsp fresh dill, chopped
4 springs dill
1 tbsp shallots, chopped
3 tbsp extra virgin olive oil
3 tbsp fresh orange juice
2 tsp honey
2 tsp finely grated orange zest
2 lb center cut salmon fillet

Toss the avocado with the lemon juice. Add the cucumber, cantaloupe, snipped chives, chopped dill and shallots; toss the salad gently.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons orange juice, 1 teaspoon honey and the orange zest until slightly thickened. Season with salt and pepper. Toss with the salad before serving.
For the marinade, combine the remaining olive oil, orange juice and honey. Brush over the salmon and sprinkle with salt and pepper to taste.
Oil the grill rack well. Place the salmon on grill, flesh-side down, 3 inches from heat source; cook 8 to 10 minutes, turning carefully after 4 minutes and brushing with the marinade. The salmon should be lightly browned and crisp on the surface, cooked through near the edges and rarer in the center. Remove to a cutting board with a large spatula.
Divide the salad among 4 plates. Slice the salmon into 4 equal portions and place atop each salad. Garnish each with a whole chive and a sprig of dill.