Method

1. Sprinkle dukkah, if using, over a small plate. Place 1 piece of salmon on the plate, skin-side up. Press to coat in dukkah. Transfer to a clean work surface. Repeat with remaining salmon.
2. Heat 2 tsp of the oil in a medium frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon over. Reduce heat to medium. Cook for 1½-2 mins for medium or until cooked to your liking. Transfer to a clean plate and cover loosely with foil. Set aside for 5 mins to rest.
3. Meanwhile, combine the strawberry, onion, radish, basil, vinegar and 1 tbs of the remaining oil in a bowl. Season.
4. Combine the rocket, fennel and cucumber in a large bowl. Drizzle with the lemon juice and remaining oil and toss to combine.
5. Divide the rocket mixture and salmon among serving plates. Spoon over the strawberry mixture to serve.