I got this recipe from a Today's Parent magazine, and it has become one of my favourites! I've tweaked it a little though.
~6 large flour tortillas (or more/less as needed, just adjust the recipe accordingly)
~750 g (1 1/2 lb) skinless, boneless, salmon fillet (I just buy about an $8 fresh fillet, I don't usually look at the weight, it seems to be enough for us. Basically, buy how much salmon you would normally eat in a meal as a family)
~Canola or olive oil (I use olive)
~Salt and pepper to taste
~1 fresh, ripe mango, pitted and diced
~1/4 cup chopped fresh cilantro
~1/2 red onion, chopped (I've used regular onions when I didn't have a red one)
~Juice of one large lime
~1/4 tsp salt
~Hoisin sauce or barbecue sauce (I use Diana's Honey Garlic BBQ sauce)
~2 cups (approx) shredded Romaine lettuce.
~Red pepper flakes to taste (optional)
~1 cup (approx) shredded sharp cheddar cheese (optional)
Preheat oven to 450 F.
Cut salmon into 6 equal pieces (or however many pieces you think you will need, 1 per wrap). Brush with oil, and season with salt and pepper. Place on a parchment-paper-lined baking sheet and bake for 12-15 minutes, or until just cooked through.
In a medium bowl, combine mango, cilantro, onion, lime juice, and salt.
Wrap tortillas in aluminum foil. Put tortilla package in oven for a few minutes at the end of baking time to heat through.
Baste cooked salmon with hoisin/BBQ sauce (I also spread some on the tortilla). Place 1 piece of fish on a warm tortilla, sprinkle with cheese and red pepper flakes (optional), top with about 1/3 cup mango mixture, and lettuce.
Wrap. Eat. Repeat.
It's an interesting combo of flavours, but so delicious!