Combine water, onion, carrots, sugar, salt, white vinegar, ground black pepper and bay leaves in a pot large enough to fit the salmon comfortably.

Add the salmon. Bring to a boil. Reduce heat and simmer seven minutes.

Cool fish in the refrigerator and cut into chunks. Set aside.

Prepare dressing. In a small bowl mix mayonnaise, ketchup, lemon juice, garlic and paprika. Whisk in soy milk. Place fish in bowl and gently mix to combine.

Cut avocados in half. Spoon out just enough avocado that you can place 2 tablespoons of fish inside, and fill with fish. Reserve scooped avocado for a different use.

Place each stuffed avocado on an individual appetizer plate and serve cold or at room temperature.