Sake-poached salmon with avocado-mango "salsa"

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Salmon and avocado make a lovely and nutritious combination with texture, color and flavor. I wanted to use salmon 2 ways: poached, and your choice of either velvety smoked, or salmon jerky with its concentrated flavor. An article by Kenji Lopez-Alt in a special issue of Cook's Illustrated, "Cooking Fresh", for shallow-poached salmon, provided the technique; I subbed sake for white wine. I experimented with lemon slices, as suggested by Kenji, then realized other ingredients could also provide both flavor and insulation, and the reduction used as a light sauce. I used a combination of Vidalia onion and lemon slices. Mangoes caught my eye at the market, so a sparkling salsa followed. Buckwheat or regular noodles and quick-pickled cucumbers would be delicious accompaniments.