Remove the pit and skin from the avocado and slice it into 1cm thick pieces. Season both sides of the salmon fillets lightly with salt and pepper, then pan-fry them in salad oil until golden on both sides. Flake the salmon.

In a pot (before turning on the heat), mix soy milk and flour thoroughly.

Once the mixture is smooth, turn on the heat and add bouillon granules, salt, pepper, and butter. Stir continuously while heating for about 2.5 minutes until the sauce thickens to your desired consistency.