In a large saute pan, heat avocado oil over medium-high heat. Preheat oven to 425F.
Pat salmon fillets dry with paper towel. Season both sides with coarse salt and pepper.
Sear salmon fillet skin side up (if fillet has skin) until half-way cooked through.
Transfer salmon to a baking sheet, seared/cooked side facing up. Roast for 5-10 minutes until internal temperature reaches 140F.
While salmon is cooking, increase heat of saute pan to high and add frozen cauliflower rice mixture and coconut milk (if using). Cook until heated thorugh, about 8-10 minutes.
Once salmon is removed from oven, let rest for 5 minutes. While salmon is resting, you can begin to assemble your bowl by layering cauliflower rice and assorted vegetables.
Remove skin from salmon and add to bowl. Drizzle with spicy mayo and garnish with sesame seeds and pickled ginger, if desired.
Spicy Mayo
In a small bowl, combine mayonnaise and hot sauce. Mix until combined.
Nutrition Facts
Per serving: 560 calories, 40g fat, 13g net carbohydrates, 40g protein