Step 1

Using a spiralizer, make noodles from the zucchini and cucumber.

Step 2

To a medium sized bowl, add zucchini, cucumber, mango, lime zest and juice, 1 tablespoon teriyaki, red pepper flakes 1/2 teaspoon salt, green onions and cilantro. Toss to coat and reserve.

Step 3

Pat the salmon dry with a paper towel. Cut into 2-inch cubes. Seasonal with salt and pepper.

Step 4

In a nonstick skillet, heat oil over medium high heat. Add salmon and cook for 1-2 minutes on one side. Turn over and cook 1 minute, then add remaining 1/4 cup teriyaki sauce, cooking an additional 1 minute or until done, spooning the sauce over the salmon to glaze.

Step 5

Divide noodles into 4 bowls and top with salmon and garnish with cilantro.