In a food processor combine avocado, mayonnaise, chipotle and lime juice then process until creamy. Set aside.
Heat a large fry pan, season salmon fillets and cook until golden on each side. Remove from heat, allow to rest for a few minutes then using a fork, or your fingers, shred into bite size chunks.
NOTES: Charcoal buns are available at most supermarkets, otherwise substitute with a brioche bun. If you can’t find chipotle, substitute with smoked paprika.
To assemble slice the buns, spread the mayonnaise on the bottom half, top with salmon, spring onions, then the bun lid. Serve at once.