• Trim the root end from the romaine heart; tear the leaves into thin strips.
• Using a peeler, cut the cucumber into thin ribbons.
• Zest the lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish.
• Strip the mint leaves from the stems; coarsely chop the leaves.
• Coarsely chop the cilantro.

In a small bowl, stir together the yogurt, lemon zest, 1 teaspoon lemon juice, 1 teaspoon oil, and mint; season to taste with salt and pepper.

• Pat the salmon dry with a paper towel; season with salt and pepper. Rub the salmon on both sides with the five-spice powder.

In a medium frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate and, using a fork, flake the salmon into bite-size pieces, discarding the skin if desired.
While the salmon cooks, heat the tortillas.

• Remove 6 tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Transfer the tortillas to individual plates and top with the salmon, romaine, cucumber, and lemon-mint yogurt. Garnish with the cilantro, pumpkin seeds, and pickled jalapeños, if using. Serve with the lemon wedges.