In a medium bowl, combine the lime juice, jalapeño, green onions, and cilantro leaves. Whisk to combine, then add the watermelon and avocados to the bowl. Top with crumbled queso fresco. Season to taste with salt and gently toss to combine.
Preheat the broiler and move a rack to the upper third of the oven.
Combine the watermelon juice, agave, soy sauce and garlic in a liquid measuring cup and set aside.
Heat the canola oil in a large, oven-proof, nonstick skillet over medium high heat. Add the salmon and cook for 2-3 minutes, then flip and repeat on the second side.
Add the watermelon juice mixture to the pan and bring to a simmer. Cook for 1-2 minutes or until the liquid has reduced slightly. Turn the salmon to coat it with the sauce, then transfer the pan to the oven. Broil for 2-3 minutes or until the salmon begins to get slightly crisp and brown on top.
- Season to taste with salt and pepper, then transfer to a serving platter. Top with the salsa and additional glaze from the pan. Serve immediately.
*To make your own watermelon juice, put 2 cups cubed seedless watermelon in a food processor and pulse until smooth. Pour the puree through a fine mesh sieve, pressing the juice through with a spoon or spatula. This should yield about 1 cup of juice.
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