INGREDIENTS
4
x 125 g salmon fillets, skin on, from sustainable sources
2 tsp
five spice powder
olive oil
1/2
a bunch of fresh coriander
1/2
a bunch of fresh mint
150 g
plain fat-free yoghurt
1
cucumber
2
shallots
1
fresh red chilli
1 tbsp
white wine vinegar
1 pinch
sugar
4
corn or flour tortillas