For the pickled red onions:

100ml rice, coconut or apple vinegar

100g caster sugar

1 red onion, finely sliced CHOPPED SALMON AND KIMCHI TACOS (SERVES 4-6)

2. Remove from the heat as soon as it comes to the boil, leave to cool for two minutes, then drop in the onion and stir. Set to one side until cold.

3. For the salmon, mix all the liquids together in a bowl, then add the salmon, stir, and leave for 10 minutes.

4. To assemble and serve, mix together the cucumber, spring onions, coriander and pickled red onion slices and add to the salmon mixture. Stir well.

5. Warm the taco shells according to the packet instructions.

6. Spoon the salmon mixture and kimchi into the tacos, then squidge some Japanese mayo over each one.

7. Serve immediately.