This dish takes a simple salmon recipe and elevates it to a Yom Tov-worthy entrée.

Yield: 6 servings

Ingredients:

6 mini wraps

Oil spray

Garlic powder

½ cup honey

¼ cup mustard

2 tablespoons soy sauce

¼ teaspoon ginger

2 cloves garlic, crushed

6 salmon fillets, cubed

Alfalfa sprouts

1 red bell pepper, diced

1 yellow bell pepper, diced

Directions:

Preheat oven to 350°F.

Lightly spray mini wraps with oil spray. Sprinkle with garlic powder.

Thread wraps over two rungs of the oven rack, forming a U shape over the rack.

Bake for 5–8 minutes, until crispy.

Remove from rack and allow to cool.

In a large bowl, combine honey, mustard, soy sauce, ginger, and garlic. Set aside ¼ cup.

Add salmon to the rest of the mixture. Marinate for 30 minutes or overnight.

Transfer to a pan and bake for 20 minutes.

Raise temperature to broil. Broil for approximately 3 minutes, until edges are browning.

Fill tacos with alfalfa sprouts and peppers. Place cubed salmon on top.

Drizzle with remaining honey-mustard dressing.