Panko-crusted Salmon Roll with Avocado and Grilled Maitake Vinaigrette

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4 pieces salmon fillet, center cut, 4 ounces each, 1/4-inch thick (like a paillard)

4 sheets nori

2 avocados, sliced, lightly tossed with juice of 1 lime, salt, pepper and 1 tablespoon extra-virgin olive oil

1 cup all-purpose flour

3 eggs lightly beaten

2 cups panko, (Japanese bread crumbs)

Canola oil, for frying

2 shallots, roughly chopped

1 tablespoon fresh grated wasabi

1 tablespoon naturally brewed soy sauce

3 tablespoons lemon juice

1/4 cup extra-virgin olive oil

3 cups prepped maitakes, lightly tossed in extra-virgin olive oil, seasoned with salt and pepper and grilled

Fleur de sel and black pepper, to taste