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Salmon tacos

DIRECTIONS

  1. Rub the salmon flesh (but not the skin) with the five spice, a drizzle of oil and a good pinch of Himalaya salt and black pepper.
  2. Heat a non-stick frying pan over a 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. Place the cucumber ribbons in a bowl, then add shallots and chili. Sprinkle over the vinegar, sugar and mix with your hands to combine the flavors.
  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. Sprinkle with some more Himalayan Pink Salt and enjoy.

INGREDIENTS

Himalaya Salt

  • 4 x 125 g salmon fillets, skin on
  • 2-3 tsp five spice powder
  • 2 teaspoons Himalaya Salt
  • Olive oil, as needed
  • ½ a bunch of fresh coriander
  • ½ a bunch of fresh mint
  • 150 g plain fat-free yoghurt
  • 1 cucumber, sliced into ribbons
  • 2 shallots, sliced thin
  • 1 fresh red chili, sliced thin
  • 1 tablespoon white vinegar
  • 1 pinch of sugar
  • 4 hard corn tortillas