Place the salmon filets skin side up on a plate and keep in the ice chest no less than 30 minutes before cooking.
For the cauliflower rice, utilize a crate grater and mesh the greater part of the florets, attempting to use as meager of the stems as could be expected under the circumstances. Pre-warm a huge dish over medium warmth alongside 1 tablespoon of oil for 2 minutes. Include the onion, next 2 fixings, 1/2 teaspoon of salt, and several breaks of pepper. Cook for 5 minutes mixing at times. Include the garlic and thyme, and cook an additional 4 minutes. Include the greater part of the ground cauliflower alongside another ½ teaspoon of salt and two or three breaks of pepper, blend well. Lower the warmth to medium-low, put a cover on the skillet, and cook for 5-6 minutes. Expel the top and give it a taste, you need the cauliflower to in any case have a little crunch left, however not be overcooked and soaked. In the event that it’s prepared, kill the warmth and include the parsley, lemon get-up-and-go, and squeeze. Blend well and check for flavoring. You may require more lemon juice. Put aside.
For the snap peas, removed the thorny closures of the snap peas with a blade. Pre-warm an expansive container over medium warmth with 1 tablespoon of oil for 2 minutes. Include the onion alongside ½ teaspoon salt and two or three splits of pepper. Cook for 2 minutes, blending regularly. Include the garlic, red chiles, and cook for 1 minute. Include the greater part of the snap peas and increment the warmth to high. Cook for 3-4 minutes, blending frequently. All you are attempting to do is somewhat rankle the snap peas, making a point not to overcook them so they end up noticeably limp. Kill the warmth the skillet and include the soy sauce and next 3 fixings. Blend well and check for flavoring, you may require somewhat more soy sauce or sesame oil. Put aside.
For the salmon, pre-warm a cast press skillet over medium-high warmth for 2 minutes. Take 3 of the salmon filets out of the refrigerator and leave the other 2 in there. Season the skin side of the salmon filets with a liberal squeeze of salt and several splits of pepper. Add simply enough oil to coat the base of the skillet and sit tight 30 seconds for it to warm up. Place the salmon filets in the skillet, skin side down, and delicately push down on them for 5 seconds to ensure they are reaching the dish. Season the top side of the salmon with another squeeze of salt and some pepper. You would prefer not to over-swarm the container, so you will cook the salmon in 2 bunches.