Five-spice salmon tacos with minty cucumber. #JamieOliver.

I am always looking out for new recipes with salmon and this is an easy little dinner to whip up midweek when you have no time…adulterated from Jamie Oliver
All you do is cook it, flake it into a taco and dollop with with yogurt and herbs.
Roll up. eat.Yum.

You need for 4 fashionista or 20 models:

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 yoghurt
1 cucumber
2 shallots
1 fresh red chilli
1 tablespoon white wine vinegar
1 pinch of sugar
4 corn or flour tortillas

•    Slip into a Dior dress.
•    Pull on Balenciaga heels.
•    Pour a big fat wine and guzzle.
•    Rub the salmon flesh with the five spice, then drizzle some oil and give it a good ol pinch of sea salt and black pepper.
•    Using a speed-peeler – no time to waste – to peel the cucumber into ribbons like a Chanel blouse and place in a bowl. The cucumber, not the Chanel blouse.
•    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.
•    Save a few coriander sprigs to one side for accessorising, then finely chop the remaining coriander and the mint leaves.
•    Combine the herbs with the yoghurt, and season to taste.
•    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.
•    Flip over immediately ( that’s the salmon not you) and then remove from the heat and allow to finish cooking through in the residual heat.
•    Place a tortilla on each plate and when the salmon is coolish flake it over the taco/tortilla. You can include any crispy skin.
•    Add a dollop of the herby yoghurt, the minty cucumber (squeezing out any liquid) and toss over the reserved coriander leaves.
•    Roll up and enjoy.