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1
Preheat oven to 425 degrees F and line a baking sheet with tinfoil.
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2
Lightly rub the tinfoil with some sesame oil.
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3
Pat the salmon fillet dry and place it, skin-side down, onto the baking pan.
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4
Drizzle 1/4 teaspoon sesame oil on top of the fillet and rub it into the salmon with your fingers or a pastry brush.
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5
Sprinkle with salt and pepper.
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6
Bake the fish until it flakes easily with a fork, about 10 minutes (see note).
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7
While the salmon bakes, place the cauliflower into a small food processor (mine is 3 cups) and process until fine and rice-like.
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8
Heat the remaining 3/4 teaspoon sesame oil in a small pan on medium/high heat.
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9
Cook the cauliflower rice, uncovered, until golden brown and crispy, stirring occasionally, about 57 minutes.
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10
While the cauliflower cooks, spiralize the cucumber using the 3mm blade.
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11
Squeeze out as much excess moisture as you can and then place the noodles between two layers of paper towel.
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12
Lightly continue squeezing until the cucumber is as dry as possible.
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13
Place in a medium bowl.
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14
In a small container with a lid, add coconut aminos, Sriracha, rice vinegar, ginger, honey and remaining 1/2 teaspoon sesame oil.
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15
Hold the lid on tightly, and shake until well combined.
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16
Pour onto the cucumber noodles and toss until evenly coated.
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17
Add the cooked cauliflower rice, sliced nori and green onions into the bowl and toss until evenly coated in the dressing.
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18
Place the sliced avocado on top, followed by the salmon and garnish with sesame seeds.
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19
Devour.
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20
Notes: 1.
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21
A good rule of thumb is 46 minutes per 1/2 inch of salmon, depending on how well-done you like it.
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22
2.
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23
Because cucumber is so moist, you want to eat this right away, so it doesnt get soggy.
