Mumbai Spiced Salmon & Salad Tacos

• Meanwhile, thinly slice cucumber into sticks. Finely chop garlic. Pat salmon dry with paper towel. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and a drizzle of olive oil. Add salmon fillet and gently toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, until just cooked through, 2-4 minutes each side. Transfer to a plate. • Flake salmon into bite-sized chunks

TIP: The salmon will char a little in the pan, don't worry, this adds to the traditional flavour!

• While salmon is cooking, in a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.

• Drain pickled onion, reserving some pickling liquid. • To a medium bowl, add cucumber, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. • Toss to coat and season to taste.