To make the marinade: mix together the tangerine juice, zest, salt pepper, honey and olive oil.

Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.

Preheat oven to 400 degrees F.

Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet.

Bake until the salmon is cooked through, about 8 to 10 minutes. Set aside to cool for 10 minutes.

For the salsa: Peel and trim the ends from each tangerine. Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a small bowl. Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper. Mix and set aside.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment.