Grilled Wild Salmon With Avocado Endive Salad

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A few sprigs fresh thyme (2-3 teaspoons chopped)

2 to 3 wild salmon steaks, 1 1/2 inches thick, or 4 fillets (1 1/4-1 1/2 pounds total)

Salt and pepper, to taste

Olive oil

1 head Belgian endive

4 radishes

1/2 pint cherry tomatoes

2 green onions

1 firm but ripe avocado

3 teaspoons fresh lemon juice

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