For the Fermented Hot Sauce: In a large nonreactive container, combine salt and 1 kilogram water. Add chiles and garlic. Cover and let sit 3 weeks in a cool, dark room. Using a Vitamix Commercial immersion blender, purée all ingredients until smooth. Strain. Stir in hot sauce. Taste and adjust seasoning with vinegar and salt. Bottle and refrigerate.

For the Black Garlic-Coconut Broth: In a food processor, pulse to combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Avocado Purée: In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Charred Onion Salsa: Prepare and heat a grill. Add onions and garlic. Grill until well charred on all sides. Transfer to a work surface and roughly chop. Transfer to a mixing bowl and fold in remaining ingredients. Taste and adjust seasoning with salt and pepper. Set aside.

To Assemble and Serve: In a Vitamix Commercial blender, add Fermented Hot Sauce. Slowly stream in oil until desired consistency is achieved. Season with salt and set aside. In a mixing bowl, add salmon, cucumbers, ½ cup Charred Onion Salsa, and ¼ cup emulsified Fermented Hot Sauce. Toss to combine. Transfer mixture to a serving bowl. Pour ¾ cup Black Garlic-Coconut Broth around salmon mixture. Top with ¼ cup Avocado Purée. Garnish with chile and puffed rice. Finish with lime zest and sea salt. Serve with a side of plantain chips.