In a medium pot, add quinoa and chicken stock, and stir well. Cover the pot and bring to the boil. Once at a boil, reduce the heat to low, and allow to simmer till all the chicken stock is fully absorbed, about 10 mins. Let the quinoa cool to room temperature.
Add the cooled, cooked quinoa to a large bowl, then add the tomatoes, corn and cilantro. Gently toss together.
Halve and de-seed the avocado. Roughly dice it and scoop the avocado into a bowl. Mash with a fork.
Add the mayo/sour cream, cumin and cilantro. Mix well and season to taste.
Heat olive oil in a non-stick sauté pan on a medium high heat.
Season the salmon with salt and pepper on both sides.
Once the pan is hot, place the salmon in the pan and do not move it! You want an extra crispy, golden-brown crust. Depending on the thickness of the salmon, to cook the salmon till approx. medium doneness, it may take anywhere from 3-5 mins per side. Flip salmon once and get it all crusty on the other side.
Remove salmon from the pan.
Serve salmon on a bed of the quinoa salad and top with a dollop of the Avocado Sauce.