Using a sharp knife,remove skin from salmon. Remove any pin bones from the salmon, then roughly cutsalmon into ½-inch cubes. Reserve.
Blacken poblano over a gas burner or BBQ. Put it in a bagfor 5 minutes, then peel off and the discard skin along with the seeds andstem. Reserve.
To a food processor, addegg, green onion, garlic, poblano, bell pepper, sour cream, Dijon, cilantro,breadcrumbs, lemon zest + juice, salt ad pepper. Pulse four or five times. Addsalmon and pulse another 4 or 5 times or until coarsely chopped and blendedwith the other ingredients—but well before the point that it turns to mush. Ifyou don't have a food processor, chop salmon into tiny pieces, then blend withall the aforementioned ingredients in a bowl. Form salmon mixture into 4patties. Reserve.
In a small bowl, blend aioli or mayo with dill. Reserve.
In a medium bowl, use afork to mash avocado. Add a pinch of salt and lemon juice. Blend and reserve.
Ifbuns are too thick or too dense, pull a little bread from the center of the tophalf, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with oil andtoast, cut side down, in a pan or on a grill until cut side is lightly browned.
To a sauté pan overmedium-high heat, add 1 tablespoon oil. When pan is smoking hot, add patties andcook, loosely covered, for about 4 minutes per side, or until the outsides arecrusty and the centers are just cooked (i.e. opague).