Whisk coconut milk, curry powder, salt, lime juice and chicken broth in a small bowl.
Season salmon with salt and pepper.
Bring a large skillet to medium-high heat and add 1 tablespoon of oil.
Add garlic and cook until fragrant, about 1 minute, then add carrots, celery and bell peppers. Sprinkle with salt and pepper. Cook over medium-high for approximately 2-3 minutes. Stir in lime zest and the coconut mixture and reduce heat to low.
In a large cast iron skillet, heat 1 tablespoon of oil over medium heat. Add salmon, skin side down, and cook for 6-8 minutes. Flip salmon and cook for an additional 6-8 minutes on medium heat or until the internal temp reaches 125.
While salmon continues to cook, add the fresh basil to the cauliflower rice mixture.
Once salmon is done cooking, plate the cauliflower rice mixture and place the salmon on top. Garnish with additional fresh basil. Enjoy!