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For the Tzatziki Broth: In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate overnight. The next day, strain mixture and adjust seasoning with salt. Cover and refrigerate.
For the Lemon Vinaigrette: In a large nonreactive container, combine all ingredients. Cover and refrigerate.
To Assemble and Serve: In a mixing bowl, combine salmon, cucumber, jalapeño, orange, and salt. Toss with 6 grams Lemon Vinaigrette. Place a 5-inch ring mold in the center of a shallow serving bowl. Gently pack tartare mixture into the mold. Top with avocado purée, dill, nasturtium, lemon zest, and a pinch of sumac. Arrange lavash crisps on one side of the bowl, outside of the rind mold. Spoon 2 grams Tzatziki Broth on the other side. Top with 5 drops of dill oil. Remove ring mold and serve.