Salmon tacos

1. Salad days Grate a small cucumber, sprinkle with a pinch of salt and drain for 30 minutes in a colander over a bowl. Press out all the excess moisture. Finely chop 1 small red or green cabbage, 2 small bunches of pak choi, 1 red sweet pepper, 1 bunch spring onions, a small bunch coriander and a red chilli and mix with the cucumber. Sprinkle 50g of chopped almonds on top.

2. Dressed to impress Add 30ml lime juice, 30ml fish sauce, 30ml sesame oil and 30ml white wine vinegar to a jar, seal and shake. Season with 5ml each grated ginger and garlic, and 10ml honey. Taste and adjust the quantities if need be. Add 30ml chopped coriander and 15ml chopped mint. Stir half of the dressing through the salad and mix well.

3. So corny! In a preheated oven, heat 12 corn tacos (Old El Paso tacos work well) according to the instructions on the packet – this is important for a lovely crunch. Make wasabi mayonnaise by adding a squeeze of wasabi to about 125ml tangy mayonnaise (if you prefer, you can use the mayonnaise as is).

4. Fishing for compliments Fresh salmon, tuna or trout is expensive and a real treat but for 12 tacos you only need about 600g. Rub the fish lightly with a little oil. Heat a heavy-based pan and sear the fish until lightly browned on both sides but still pink inside. Season with a little lemon juice, salt and pepper (remember the dressing is also acidic). Using a sharp knife, cut the fish into thin slices or simply flake.

5. The final touch Spoon a helping of salad into each taco, top with a few slivers of fish and drizzle generously with mayonnaise. Delicious!