Directions for Avocado Dressing
1. In a blender or food processor, combine the avocado, mayo, vinegar, cilantro, hot sauce, and 2 tablespoons water and blend until smooth.
2. Season with salt, pepper, and additional hot sauce as desired.
Directions for Croquettes
1. In a small bowl, beat 1 egg with a fork.
2. In a large bowl, use a spoon to mix together the beaten egg, salmon, bell peppers, breadcrumbs, scallions, 1½ teaspoons of the garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Form the mixture into six ¼-cup-size patties and set aside.
3. In a shallow baking dish or bowl, use a fork to mix together the flour, cornmeal, remaining 1½ teaspoons garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Dredge the croquette patties in the flour mixture.
4. In a large cast-iron skillet, heat ¼ cup oil over medium-high heat until it shimmers, about 3 minutes. Gently lay the croquettes in the skillet and fry until golden brown on one side, 2 to 3 minutes. Using a metal spatula, flip each croquette and fry until golden brown on the other side, 2 to 3 minutes more. Add 1 tablespoon more oil if the pan looks dry. Transfer the croquettes to a paper towel–lined plate to drain and cover lightly with aluminum foil to keep warm.
5. In a large nonstick skillet, heat 2 tablespoons oil over medium heat for about 1 minute. Crack 3 eggs, one at a time, into a small bowl (to prevent shells from getting into the cooked eggs) and gently pour each egg into a section of the skillet. Cook the eggs until the whites are set and the yolks are just beginning to set, about 3 minutes. Gently flip the eggs, one at a time, and cook for 15 seconds more. Remove the eggs from the pan and repeat with the remaining 3 eggs.
6. Divide the watercress evenly among six plates and top each plate with a croquette, followed by an egg, some avocado dressing, and cracked pepper.