FIVE-SPICE SALMON TACOS

WITH MINTY CUCUMBER

NUTRITION PER SERVING

Calories: 45223%

Fat: 16.5g24%

Saturates: 2.7g14%

Sugars: 6.8g8%

Salt: 1.2g20%

Protein: 33.6g67%

Carbs: 44.6g17%

Fibre: 2.4g-

INGREDIENTS

• 4 x 125 g salmon fillets, skin on, from sustainable sources

• 2-3 teaspoons five-spice powder

• olive oil

• ½ a bunch of fresh coriander

• ½ a bunch of fresh mint

• 150 g plain fat-free yoghurt

• 1 cucumber

• 2 shallots

• 1 fresh red chilli

• 1 tablespoon white wine vinegar

• 1 pinch of sugar

• 4 corn or flour tortillas

METHOD

1. Rub the salmon flesh (but not the skin) with the five-spice, a drizzle of oil and a good pinch of sea salt and black pepper.

2. Heat a non-stick frying pan over medium heat and place the salmon skin-side down in the pan and cook for 8 to 9 minutes or until nearly cooked through and the skin is crispy.

3. Flip them over, immediately remove from the heat and allow to finish cooking through in the residual heat.

4. Save a few coriander sprigs to one side, then pick and finely chop the remaining coriander and the mint leaves. Combine with the yoghurt, and season to taste.

5. Using a speed-peeler, peel the cucumber into ribbons and place in a bowl. Peel and finely slice the shallots and chilli, then add to the bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine the flavours.

6. Place a tortilla on each plate and flake over the salmon fillets, including any crispy skin. Add a dollop of the herby yoghurt, the minty cucumber (squeezing out any liquid) and pick over the reserved coriander leaves. Roll up and enjoy.