Step 1 Blitz cauliflower in a large food processor, in batches and taking care not to overblend, until finely diced into a ‘rice’; transfer to a large bowl and set aside.
Step 2 Put sesame seeds on a plate. Press salmon fillets lightly into seeds, coating top of fish. Set a large non-stick frying pan over high heat. Add salmon, seed-side down, and cook for 2–3 minutes, or until seeds are golden brown. Flip fish and cook for 2–3 more minutes, or until cooked to your liking; remove from pan, cover to keep warm and set aside.
Step 3 Add chilli, sweet corn and lemon zest to same frying pan (coated with oil from salmon); cook, stirring, for 2–3 minutes, or until fragrant. Add reserved cauliflower ‘rice’; cook, stirring, for 2–3 minutes, or until heated through, yet crunchy. Remove pan from heat; stir in lemon juice.
Step 4 Divide cauliflower ‘rice’ among 4 bowls and top with reserved sesame-crusted salmon; garnish with basil leaves and serve with a couple of lemon wedges.