Jamie Oliver Inspired Five Spice Salmon Tacos with Cucumber Radish Pickle, Minty Yoghurt & Avocado

Prepare Ingredients:

Zest lemon and cut into quarters. Peel and thinly slice shallot. Pick coriander leaves and mint leaves (discarding stems) and roughly chop, keeping separate. Thinly slice red chilli on a slight angle. Trim radish and thinly slice into rounds. Trim cucumber and peel into ribbons using a peeler.

Make Cucumber & Radish Pickle:

Place cucumber ribbons, shallot and radish in a bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine the flavours. Set aside.

Cook Salmon:

Pat salmon dry on paper towel. Rub the salmon fillet with five spice, a drizzle of oil and a good pinch of sea salt and black pepper. Heat oil in a frypan over medium-high heat. Add salmon and cook for 3-4 minutes on one side, then flip for a further 3 minutes or until done to your liking. Remove from the pan and set aside.

Warm Tortilla:

Heat a grill plate over high heat. Add tortillas, one at a time. Grill for 30 seconds - 1 minute per side, until warmed through.

Make Yoghurt & Prepare Avo:

Cut the avocado in half and remove the stone. Using a spoon, scoop out the avocado into a medium bowl. Combine the avocado with lemon juice (to taste) and coriander, season with salt and pepper. In another bowl, combine yoghurt, lemon zest (to taste), chopped mint and mix well.

You Plate It:

Place a tortilla on each plate and flake over the salmon. Add a dollop of minty yoghurt, avocado and cucumber/radish pickle (squeezing out any liquid). Garnish with any remaining coriander and red chilli. Roll up and enjoy!