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Finely chop cauliflower. Then, in a wok set over medium heat, brown in olive oil and fleur de sel for a few minutes. Set aside to cool.
In the meantime, thaw packaged salmon cubes in water for 20 minutes.
In a bowl, combine salmon cubes, mayonnaise, sesame oil, green onion, sesame seeds, fleur de sel and olive oil.
Divide chilled cauliflower rice at the bottom of two bowls. Top with seasoned salmon cubes, cucumber, lettuce, avocado, diced strawberry, pecans, sesame seeds and remaining mayo.
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