Prepare the salmon: Remove the skin and cut salmon into bite-size cubes. Place into a medium-size bowl.
Marinade: Pour over the salmon cubes the soy sauce, sesame oil, chilly powder and lime juice. Mix and cool for 20-25 minutes in the refrigerator.
In a small bowl, toss avocado with some olive oil, salt and ground pepper.
Peel and cut the mango, place in a blender.
Add the yogurt and a pinch of chilli powder.
Blend until a creamy consistency is formed.
Assembly: Add 2-3 tablespoons of the mango-yogurt cream to a jar or a nice glass.
Place 1 tablespoon of diced avocado in the middle of the cream.
Place 2 tablespoons of the marinated salmon on top of the avocado.
Sprinkle some sesame seeds and sliced green onions.