Pat the salmon filet dry using paper towels, then cut it into small cubes. Place the salmon cubes into a bowl and season them with salt and ground black pepper, mixing gently to make sure all the pieces are evenly coated.

Heat the avocado oil in a pan over medium heat. Add the seasoned, cubed salmon from Step 1 and cook for about 2-3 minutes on each side, until the salmon is cooked through and lightly browned. Pour in the coconut aminos and fresh lime juice at the end of cooking, stirring to scrape up any bits from the bottom of the pan and to coat the salmon evenly. Remove the cooked, glazed salmon from the pan and set aside. I like to let the salmon rest for a minute or two to keep it from becoming too dry.

Wash the cucumber thoroughly and trim off both ends. Slice it in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, carefully hollowing out both halves to create "boats." Be gentle so the cucumber halves remain intact as sturdy vessels for your fillings.

Fill the hollowed cucumber boats with a layer of cooked white rice or cooked cauliflower rice, depending on your preference. Top the rice with the warm glazed salmon from Step 2, then add diced avocado. Finish each boat with a drizzle of spicy mayo and a sprinkle of chopped green onion. Serve the assembled cucumber boats fresh—I like to enjoy them immediately while the salmon is still slightly warm to contrast the cool, crisp cucumber.