Sweet Soy Salmon Fusion Tacos

Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with a third of the sunflower oil, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 15 - 20 minutes. Add half of the Korean-style spices and toss well to coat, then return to the oven for another 15 - 20 minutes.

Pat the salmon dry with kitchen paper and coat with the rest of the Korean-style spices. Season with salt and pepper, then drizzle with another third of the sunflower oil. Transfer to a parchment-lined baking sheet, skin-down. Place the unpeeled garlic clove alongside, then bake in the oven for 10 - 12 minutes.

Meanwhile, heat the tortillas in the oven for 2 - 3 minutes. Peel the mango and cut into batons. Roughly chop the lettuce. In a salad bowl, combine the rest of the sunflower oil and red wine vinegar with half each of the soy sauce and mayonnaise.

Zest the lemon and then juice it into a bowl. When the salmon is done, peel off the skin and discard. Transfer the salmon to the bowl and use two forks to shred it into large, rough flakes. Add the East Asian-style sauce and the rest of the soy sauce. Squeeze the roasted garlic into a small bowl. Add the rest of the mayonnaise and 1 tsp lemon zest per person. Mix well to combine, then season to taste with salt and pepper.