Peel and core avocado, garlic, jalapeno, and onion. Chop in food processor or mini-chopper until finely chopped. Dice 2 Roma tomatoes, 4 large strawberries, and 8-10 cherries (pitted). Mix red mixture into avocado mixture, and season with salt and pepper.
Grill or broil 4 pieces of salmon, seasoned with salt and pepper, and brushed lightly with a smokey barbecue sauce. Cook until desired internal temperature (I consider perfect about 3 minutes per side, depending on the thickness).
Spoon relish over salmon, and serve with something light, and delicious, as well.