Curried Salmon Salad Wraps

1. Preheat oven to 450°F (230°C).
2. For the marinade, whisk together Tamari, toasted sesame oil, and maple syrup.
3. Massage the marinade over the salmon filets.
4. Place the salmon filets skin down on a parchment-lined baking sheet.
5. Roast for 20 minutes, or until done. Remove from oven and let cool completely.
6. While salmon cools, mince the yellow onion, celery, and tomato, and chop the sugar snap peas and cilantro. Add all chopped vegetables to a large bowl.
7. Once the salmon is cool, remove the skin and add the salmon filets to the bowl with the chopped vegetables.
8. Add vegan mayo and 1.5 tablespoons of curry powder (use store-bought or the homemade blend listed in ingredients).
9. Mash all ingredients together with a fork until well combined.
10. Season the mixture with sea salt, black pepper, and the juice of one lime to taste.
11. Scoop the salmon salad mixture onto lettuce cups.
12. Garnish with pickled or regular jalapeños and micro greens before serving.