Combine the coarse salt, sugar, quartre-épices, black pepper, cloves, juniper berries, and lime zest. Remove the skin and bones from the salmon. Coat with the spice mixture. Wrap in plastic and refrigerate for 8 hours.
Rinse the salmon pieces, dry with absorbent paper, and air dry on a rack in the refrigerator until needed.
Combine the lemon juice, tomato concentrate, fine salt, and black pepper. Mix the sauce with the avocado and chives. Mound the mixture in the center of the serving plates.
Cut the salmon crosswise into thin slices. Arrange the slices around the avocado. Sprinkle the salmon with the pink peppercorns.