8-10oz Fresh salmon filet, cut into cubes, skin removed
1 tbsp sesame oil
2 tbsp Big Tree Farms Organic Original Coco Aminos
1 tbsp Sriracha sauce
2 tbsp honey
1 clove minced garlic
3 butter lettuce wraps
3 oz rice noodles cooked
1/4 cup diced mango
salt, pepper, and garlic powder to taste
sesame seeds & green onions to garnish
Directions
Start by dicing your salmon filet into about 1-inch cubes and cutting the skin off of the salmon. Season with salt, pepper, and garlic until lightly coated.
Heat sesame oil in a skillet on high heat. Once hot, add each piece of salmon leaving room between each one.
Cook for1 to 2 minutes on each side or until golden brown.-Meanwhile, make the sauce. Mix the coco aminos, sriracha, honey, and minced garlic in a small bowl.
Push the salmon pieces to the outer edges of the pan and pour the sauce into the middle on medium to high heat.
Let the sauce gently simmer until it thickens. When a glaze begins to form, coat the salmon pieces in the glaze.
Cook rice noodles to package instructions. Assemble your wraps by adding the rice noodles, glazed salmon, and mango.
Garnish with sesame seeds and green onions and enjoy!
