In medium bowl, combine cucumbers, rice vinegar, chili sauce and salt. Set aside to use in last step to serve.

In small mixing bowl, place salmon cubes and sprinkle with garlic granules, onion granules, sriracha and sesame seeds.

In sauté pan, spray avocado oil and sauté zucchini and corn until nicely charred.

Move vegetables aside in pan and add salmon; sear on all sides 3-4 minutes.

In microwaveable bowl, add rinsed noodles and microwave a few seconds, or put rinsed noodles in boiling water for 2 minutes, then dry noodles by placing in non-oiled pan on medium heat until dry.

In serving bowl, place noodles, add coconut aminos, fish sauce, lime juice, salt and sautéed vegetables and toss together.

Serve with sesame salmon, pickled cucumbers and fresh mint.