1. Over medium-high heat place frozen salmon patties in a large saucepan. 2. Pour 1-2 tablespoons of balsamic over each patty. Flip several times to be sure everything is coated well. 3. Cook for 10 minutes (or until no pink juices are oozing out when pressed down with spatula), flipping every couple minutes to prevent burning. 4. Chop toppings and mix the yogurt-cucumber sauce ingredients together. 5. Quickly fry the tortilla shells in a bit of olive oil to soften and warm them. 6. Serve!